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Kinpira Gobo

Kinpira gobo (金平牛蒡, literally "gold flat burdock"), is a popular side dish in Japan. It's often used to fill one of the compartments in bento boxes, and is made with burdock, the taproot of a common plant found in many places around the world.
Course Sides
Cuisine Japanese
Level Beginner
Main Ingredient Poultry, Vegetable
Diet Dairy-Free, Low-Carb, Low-Fat
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 serving

Ingredients

for the chicken

for the kinpira

  • 80 grams carrot (1 small , peeled)
  • 1 tablespoon vinegar (anything acidic will work)
  • 250 grams burdock root (2 medium roots)
  • ¼ cup sake
  • 1 teaspoon soy sauce
  • ½ teaspoon evaporated cane sugar
  • ¼ teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 teaspoons toasted sesame seeds (to garnish)

Instructions

  • Chop the chicken into ¼-inch pieces and marinate with 1 teaspoon soy sauce, 1 teaspoon sake, and ½ teaspoon of sugar.
  • To julienne the carrots, cut them into 2-inch lengths, and then slice them lengthwise into 1/10-inch (3mm) thick slices. Line up the slices and slice them into 1/10-inch thick sticks.
  • Fill a medium bowl with water and mix in 1 tablespoon of vinegar. Peel the burdock in sections and cut off 2-inch lengths, adding each piece to the acidic water immediately.
  • Take a piece of burdock and slice it lengthwise into 1/20-inch (1.5mm) thick slices (a sharp mandoline can help).
  • Line the slices up and julienne into 1/20-inch sticks. Return the julienned burdock to the acidic water and repeat with another piece.
  • Prepare the seasoning by mixing together ¼ cup sake, 1 teaspoon soy sauce, ½ teaspoon sugar, and ¼ teaspoon of salt.
  • Heat a frying pan over medium-high heat and add the oil. Add the marinated chicken in a single layer and fry until browned on one side, and then stir fry until the fat from the skin has mostly rendered out.
  • Drain the burdock and add it to the pan along with the carrots. Saute until everything is well coated with oil from the chicken (about 1 minute).
  • Add the seasoning mixture and cover with a lid. Steam the kinpira for 1 minute.
  • Remove the lid and continue sautéing, stirring constantly until all the liquid has evaporated.
  • Plate the kinpira gobo and garnish with some toasted sesame seeds.