Growing up, I remember my grandmother foraging for burdock root in the fields near our home. She'd always come back with a twinkle in her eye and a basket full of this unassuming vegetable. To me, it looked like a long, skinny, dirty stick – not exactly appetizing! But she had a way of transforming it into something magical. Her recipe for sautéed burdock root with soy sauce and ginger was a family favorite, and now, I'm excited to share it with you. It's so easy and surprisingly delicious. Give it a shot, you won’t regret it!
Sautéed burdock root, or kinpira gobo as it’s known in Japan, might seem a bit intimidating at first. After all, it’s not exactly a common ingredient in most Western kitchens. But trust me, it's worth venturing out of your comfort zone for this dish. The combination of earthy burdock root, savory soy sauce, and fragrant ginger creates a flavor profile that's both comforting and intriguing. I love serving it as a side dish with grilled salmon or chicken, but it's also fantastic as part of a vegetarian bento box. You can even add a pinch of red pepper flakes for a little kick, if you're feeling adventurous.
Required Equipments
- Cutting board
- Chef's knife
- Large skillet or wok
- Measuring spoons
- Measuring cups
- Spatula
Sauteed Burdock Root with Soy Sauce and Ginger: Frequently Asked Questions
Sauteed Burdock Root with Soy Sauce and Ginger
Sautéed Burdock Root with Soy Sauce & Ginger (Kinpira Gobo) is a flavorful and nutritious Japanese side dish, perfect for adding an earthy and savory element to any meal. This simple recipe transforms burdock root into a tender-crisp delight with a delightful umami richness.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, wash the burdock root thoroughly. Use a vegetable brush to scrub off any dirt. This is super important cause' nobody wants dirt in their dinner!
- Next, peel the burdock root. A regular vegetable peeler works fine, but be careful – it can be a bit slippery. Alternatively, you can gently scrape the outer layer with the back of a knife.
- Now, slice the burdock root into thin, matchstick-like pieces. Aim for about 2-3 inches long and as thin as you can manage. If they're too thick, they'll take longer to cook. And who has time for that, really?
- Place the sliced burdock root in a bowl of water with a tablespoon of vinegar. This helps to prevent it from discoloring and also reduces some of the bitterness. Let it soak for about 15-20 minutes.
- While the burdock root is soaking, prepare the ginger and garlic. Mince the ginger and garlic finely. The smaller, the better. It really helps the flavors meld together.
- Drain the burdock root and pat it dry with paper towels. Getting rid of excess water is important to ensure it sautés properly, instead of steaming.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding the burdock root; otherwise, it will stick.
- Add the drained and dried burdock root to the skillet. Sauté for about 5-7 minutes, stirring frequently, until it starts to soften and brown slightly. Look for a slightly nutty aroma—that’s when you know it’s getting there.
- Add the minced ginger and garlic to the skillet. Continue to sauté for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic!
- Pour in the soy sauce, mirin, and sake (if using). Stir well to combine, ensuring that the burdock root is evenly coated with the sauce.
- Continue to cook for another 2-3 minutes, allowing the sauce to reduce slightly and thicken. Keep stirring to prevent sticking and burning.
- Stir in the toasted sesame seeds. These add a lovely nutty flavor and a bit of crunch. Plus, they look pretty!
- Remove from heat and garnish with thinly sliced green onions. This adds a fresh, vibrant flavor and a pop of color.
- Serve hot as a side dish or part of a larger meal. It pairs wonderfully with grilled fish or chicken, or even as a component in a bento box.
📝 Notes
- If you don't have sake, you can substitute it with a little extra mirin or skip it altogether.
- For a spicier dish, add a pinch of red pepper flakes while sautéing the burdock root.
- Make sure to adjust soy sauce to your liking. If the dish is too salty add some honey to balance out the flavors.
🍎 Nutrition
Calories: 120 kcal
Protein: 2 g
Fat: 6 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 30 mg
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