Gobō ‘Kimpira’ With Vinegar

Name: Gobō ‘Kimpira’ With Vinegar
Yield: 4 servings
Ingredients: 300 g Gobō (Burdock Root); 1 tablespoon Sesame Oil OR Vegetable Oil; 2 tablespoons Soy Sauce; 1 tablespoon Sugar; 1-2 tablespoons Mirin; 1 tablespoon Rice Vinegar; 1/8 teaspoon Chilli Flakes; Toasted Sesame Seeds; Shichimi (Japanese Chilli Spice Mix)

Hiroko Liston @hirokoliston

Melbourne, Australia

Gobō (Burdock Root) is a very popular vegetable in Japan, but it is too hard to find where I live. Then I bought Gobō seeds and sowed them in my garden. After the unstable weather in summer, the harvest was not great but I did have the harvest. This is my favourite Gobō dish. If you happen to find Gobō one day, try this stir-fry.

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Ingredients

4 servings

300 g Gobō (Burdock Root)
1 tablespoon Sesame Oil OR Vegetable Oil
2 tablespoons Soy Sauce
1 tablespoon Sugar
1-2 tablespoons Mirin
1 tablespoon Rice Vinegar
1/8 teaspoon Chilli Flakes
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix)

Cooking Instructions

1

Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Cut into 3-4cm in length, then cut into strips in similar thickness.
2

Place the Gobō strips in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
3

Heat Sesame Oil in a frying pan over medium hight heat, cook Gobō for a few minutes or until it started softening. Add Soy Sauce, Sugar, Mirin, Rice Vinegar and Chilli Flakes, and cook until the sauce is gone and slightly caramelised. Gobō should retain the crunchiness.
4

Sprinkle with some Toasted Sesame Seeds, and Shichimi (Japanese Chilli Spice Mix) for extra spiciness if you like.