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Kinpira gobou (きんぴらごぼう）
What kind of dish is Kinpira gobou??
Kinpira is a dish made of shredded or thinly sliced vegetables stir-fried and seasoned with sugar and soy sauce. It is preferable to give it a strong flavor to enhance its preservation.
Root vegetables such as burdock, lotus root, and carrots are common. Add other ingredients as you like, such as chili peppers, konnyaku, fish cakes, pork, etc.
The key to the deliciousness of my recipe is to use plenty of ground sesame seeds.
Check out this article for the recipe for lotus root kinpira.
👉 Stir-fried lotus root with soy sauce
“Kinpira” is written as 金平 in kanji. In Japan, there is a folk tale called “Kintaro＝金太郎.” Kintaro is nickname of sakatanokinpira’s（坂田金平）.
There is an episode in which Kintaro won a sumo match with a bear when he was a child. It is said that the strong texture and chewiness of burdock and the spiciness of chili peppers were compared to Kintaro’s strength and bravery, and it came to be called “Kinpira Gobou.”
What kind of food is gobou??
Burdock is called gobou in Japanese.
Burdock is a vegetable that belongs to the Asteraceae family and is said to be native to northern Eurasia. It was introduced to Japan from China as a medicinal herb during the Heian period.
It started to be commonly eaten in the Edo period. Although it is a familiar ingredient in Japan, it is only eaten in some parts of the world, such as Japan, Korea, and Taiwan.
When purchasing, we recommend choosing one that has mud on it to prevent it from drying out. Burdock that is too thick may have a hollow hole, so burdock root around 2cm in diameter is best.
The dietary fiber content of burdock is 5.7g per 100g, which is one of the highest among vegetables.
It is also known that burdock root contains a lot of polyphenols. Polyphenols are nutritional components that break down active oxygen that is harmful to the body and prevent aging and lifestyle-related diseases.
Although the recommended amount of polyphenol intake is not specified in the Japanese Dietary Intake Standards, it is a nutritional component that should be actively taken.
Vegetables that discolor easily, such as burdock and lotus root, are subjected to a process called akunuki (soaking them in water to remove the lye) before cooking, but this process also releases polyphenols. Therefore, soak it in water for only 5 to 10 minutes.
In dishes such as tatakigobou, which have a white appearance, vinegar water is used for burdock akunukin.
NUTRITION FACTS
73kcal Protein 1.7g Fat 2.0g Carb 12.1g Salt Equivalent 0.8g
INGREDIENTS (6SERVINGS)
- burdock 260g The amount is the weight of peeled skin☻*
- carrots 60g
- chili pepper 1g
- sesame oil 5g
- water 300g
- dashi stock granules 2g
- sake 40g
- sugar 15g
- soy sauce 25g
- mirin 10g
- ground sesame seeds 8g
- roasted sesame seeds 4g
COOKING INSTRUCTIONS
① Wash the burdock with water to remove the mud.
② Lightly scrape the surface of the burdock with the back of a knife.
③ Cut the burdock and carrot into thin strips.
④ Soak the burdock in water for about 5 minutes.
⑤ Stir-fry the burdock, carrots, and chilli pepper in sesame oil.
⑥ Add the dashi granules and enough water to cover the ingredients, and heat over medium heat until the vegetables are soft.
⑦ Add sake, sugar, and soy sauce and stir-fry until the water evaporates.
⑧ Finally, add mirin and mix.
⑨ Turn off the heat, add ground sesame seeds and roasted sesame seeds, and mix.
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