½ lb gobo (burdock root)
¼ lb carrot (optional)
1 tbsp light soysauce
1 tsp sugar
1 ½ tbsp mirin
½ tbsp sake
1 tbsp white sesame seeds
½ tbsp sesame oil
½ tbsp vegetable oil
A pinch of cayenne pepper
A pinch of cayenne pepper
Lightly shave the gobo skin and shred gobo into very thin strips. Soak the gobo strips in water for a while and drain well. Peel the carrot if using and cut it into short and thin strips. Heat sesame and vegetable oils in a frying pan, and stir fry gobo strips and carrots for a couple minutes. Add all seasonings to the vegetables and stir-fry, stirring frequently, until gobo is caramelized. Sprinkle sesame seeds and cayenne.
You can find burdock root at your local Asian store.
You can find burdock root at your local Asian store.
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I adore kinpira gobo. I am always too scared to bother trying to peel and cut it. My mom makes my dad do it! I do occassionally make kinpira renkon since I can find it pretty cheap in Chinatown. Doesn't matter how much I make tho, my BF can eat all of it in one sitting!
ReplyDeleteHi Jenn, I was always afraid too until I decided to cook this batch. I used a vegetable peeler and it was super easy, the trick was to shave it over a bowl of water. Yeah I know what you mean, I should have reserved some for me before I put it on the table as I thought I was going to have none left! I love renkon too! I also love gobo tempura, yuuummmm, but that's too much work!
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