When it comes to Gobō (Burdock root) dishes, many people come up with Kinpira Gobō first.
Burdock root (ごぼう / Gobō) 200g
Carrots (にんじん / Ninjin) 80g
Sesame oil (ごま油 / Goma-abura) 2tbsp
Red pepper (赤唐辛子 / Aka-tōgarashi) 1
Water (水 / Mizu) 100ml
Cane sugar (きび砂糖 / Kibizato) 1tbsp
Sake (酒 / Sake) 2tbsp
Soy sauce (しょうゆ / Shōyu) 2tbsp
White sesame seeds (白ごま / Shiro goma) 2tsp
【How to Make】
① Use a brush or balled-up foil to scrub the gobō clean, to the extent of removing some of the skin. Cut the gobō into matchstick-size pieces and place them into a bowl of water for about 5 minutes. Remove the gobō from the water and drain. Skin the carrot and cut it into matchstick-size pieces.
② Pour the sesame oil into a pan, add the red pepper, and apply medium heat. Add the gobō and carrots and fry until they soften. Add the water, sugar, sake, and soy sauce and continue cooking until the liquid completely evaporates.
③ Finish by mixing in the sesame seeds.
Recipe Developed by: Machiko Tateno