Izakaya Sakura Kinpira Gobo Recipes

KINPIRA

Steps:

• Scrape gobo and cut into thin slivers (or julienne). Soak in water 15 minutes and drain.
• Cut carrots in thin slivers (or julienne). Chop seeded chilis into small pieces.
• Heat oils in skillet. Add chili and stir once. Add gobo; stir fry a few minutes. Add carrot; cook, stirring constantly.
• Add sugar and stir, then add mirin and soy sauce and stir again. Braise for 2 to 3 minutes.
• Add 1 tablespoon water; stir and add vinegar. Garnish with sesame seeds.

KINPIRA GOBO (BRAISED CARROT & BURDOCK ROOT)

Steps:

• Peel burdock root and diagonally slice thinly 2 inch length pieces, stack a few strips and cut into thin matchbox strips. Soak the gobo in water or vinegar water (just one drop of vinegar). Change water a couple of times until the water is clear, and then keep the burdock root in the water until ready to cook.
• Cut carrot into matchbox strips.
• In a frying pan, heat oil over medium high and stir fry the burdock root and then the carrot after a few minutes.
• Add the seasonings and cook until most of the liquid evaporates.
• When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and ichimitogarashi.

KINPIRA GOBO (BRAISED BURDOCK ROOT)

Steps:

• Peel the burdock root and julienne it (matchstick size) into very thin strips.
• Soak the burdock matchsticks in water for 30 minutes and drain well.
• While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
• Put vegetable oil in a frying pan and put it on high heat.
• Add burdock sticks and fry for a couple minutes.
• Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
• Add all remaining ingredients in the pan and stir well.
• Remove from heat and serve!