|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 9g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.
Burdock has been an important botanical in Western folk herbalism and traditional Chinese medicine for thousands of years, primarily valued for its cleansing and skin smoothing properties. The entire plant is edible and is a popular vegetable in Asia, particularly in Japan.
Gobo is hard and looks like a tree root, but it gets quite soft when cooked and then it has a mild but distinct flavor. Though Gobo doesn’t contain very many vitamins, it has a lot of fiber and minerals. There may be a detox effect on you if you eat it regularly. Gobo can be used in Nimono (boiled and seasoned vegetables), Miso Soup, salads, and many many more dishes.
While Gobo and carrot are the main ingredients in this recipe, you could add things like Konnyaku, lotus root, and even meat like beef or chicken. You can also spice up the dish with thinly sliced dried red chili pepper.
1/2 pound gobo (burdock root)
1/4 pound carrot, peeled and cut into short, thin strips
2 tablespoons vegetable oil
1 1/2 tablespoons mirin
1 tablespoon sugar
1/2 tablespoon sake
1 tablespoon soy sauce
1 teaspoon sesame seeds
Gather the ingredients.
Peel the gobo’s skin with a peeler or with back of a kitchen knife, which is the traditinal method called sasagai - or between shaved and sliced.
Diagonally slice thin strips so that each piece is about 2-inches in length. Then collect some of the slices and cut into thin matchbox strips.
Soak gobo strips in water and drain well. You can add a drop of vinegar to the water, if desired. Change the water several times until it is clean. Leave gobo in water until ready to cook.
Cut carrots into matchbox strips.
Heat vegetable oil in a frying pan over medium-high heat, and fry gobo for a couple of minutes.
Add carrot strips to the pan and stir-fry them.
Add sake, mirin, and sugar and stir-fry until the liquid is gone.
Season with soy sauce and stir-fry well.
Turn off the heat and sprinkle with sesame seeds.