Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Kimpira gobo | Stir-fry burdock

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Kimpira gobo is traditional Japanese home meal. “Kimpira” came from the Japan’s old story. The main character Kimpira was strong and courageous man, so Kimpira represents strong and courageous in Japan. “Gobo” is a root vegetable called burdock in English and has lots of fiber. For cooking, Kimpira means a stir-fried veggie dish seasoned with say sauce, mirin, sake and sugar. Kimpira gobo is cooked with burdock only but we use carrot quite often. I usually slice the veggies like sharpening pencils. But you can cut veggies into various sizes and shapes. When I feel like biting chunks, I cut them into big pieces. I want to eat this dish everyday. I hope you enjoy this simple and easy dish!

Ingredients(4 servings):

1 Burdock
1 Carrot
1 Tbsp  Sesame oil

(A)
1 cup (200ml) Dashi soup stock
2 Tbsp (30ml) Sake
2 Tbsp (30ml) Mirin
1 Tbsp (15ml) Soy sauce
2 tsp (10ml) Sugar
Pinch of Salt

Directions:

1. Scrape off the burdock and carrot skin and cut it into long, thin shavings. Put burdock shavings in a water for 10 minutes and drain.
2. Heat the sesame oil, and stir-fry veggies with high heat.
3. When the moisture evaporates and the oil has seeped in, add the seasonings (A). Stir from time to time on medium heat until the moisture is gone.

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