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VEGAN KINPIRA GOBO
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
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