VEGAN KINPIRA GOBO

Print Recipe

Prep Time 10

Cook Time 15

Cuisine Japanese

Servings 4

Equipment

Cutting board
Chef's knife
Large skillet or wok
Wooden spoon

Ingredients

2 large burdock roots gobo, peeled and julienned
1 large carrot peeled and julienned
1 tablespoon vegetable oil
2 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds for garnish
1 scallion thinly sliced, for garnish

Instructions

Rinse the julienned burdock root in cold water and drain.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the burdock root and sauté for 2-3 minutes.
Add the julienned carrot to the skillet and continue to sauté for another 2-3 minutes.
Add the sake, mirin, soy sauce, sugar, and sesame oil to the skillet. Stir everything together.
Cover the skillet and let the vegetables cook for another 5-7 minutes, stirring occasionally, until they are tender and the liquid has been absorbed.
Garnish with sesame seeds and scallions before serving.

Notes

NUTRITIONAL FACTS:

Calories: 117 | Total Fat: 4g | Total Carbohydrates: 19g | Dietary Fiber: 5g | Protein: 2g

For your kitchen tools, check Sur La Table.

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