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VEGAN KINPIRA GOBO

Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
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