Kinpiragobo (Crispy burdock root) 曰式炒牛蒡

My mother and I love this Kinpiragobo (Crispy burdock root 牛蒡) , this side dish was serving at the breakfast buffet counter at the hotel at Sapporo. The burdock tasted crispy, sweet and salty, perfect to go with plain steamed white rice or porridge. Next time I can cook this simple dish for my mother to try out.

 

Usually I use burdock to cook soup, next time i can spare some to cook this yummy dish.

 

after sliced, soak in water with vinegar to prevent colour changed.

 

The other day i cooked some deep fried fish fillet with bread crumbs to go with this dish.

But my son seem couldn't accept the burdock taste. this was a bento for him..

 

Kinpiragobo (Crispy burdock root)

(recipe source: modified from cookbook titled: Japanese cooking recipes)

125g burdock

25g carrot

1tbsp Japanese light soy sauce

1/4tsp salt
1/2tbsp mirin
2tsp sugar

Sesame seeds, toasted

Method

1. Wash burdock with a scrubber if it’s muddy, use a peeler, peel off the skin.
2. Cut into thin strips and soak in water with vinegar to refine.
3. Mix all seasonings in a mixing bowl, set aside.
4. Cut carrots into thins strips, try to match the size with burdock.
5. Heat 1tbsp cooking oil in a pan, and sauté burdock and carrot till cooked, add some water if the mixture is too dry.
6. Add in seasoning mixture, continue to stir fry till dry.
7. Dish out and sprinkle toasted sesame seeds on top.
8. Serve as side dish for rice, porridge or bento.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from travelling-foodies