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

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 24(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 25(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 27(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Kinpira Gobo

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The name of this dish “Kinpira” came from the Japan’s old story. The main character Kinpira was strong and courageous man, so Kinpira represents strong and courageous in Japan. “Gobo” is a root vegetable called burdock in English and has lots of fiber. For cooking, “Kinpira” dishes are stir-fried veggies seasoned with soy sauce, mirin, sake and sugar. For Kinpira Gobo, carrot are quite often added. This is also a Plant-based, Vegan & Gluten-free Japanese recipe.

Ingredients(2 servings):

1/2 Burdock
1/2 Carrot
2 Tbsp  Sesame oil

(A)
1 cup (200ml) Veggie Dashi [Recipe]  *Water is also ok!
1 Tbsp Sake
2 Tbsp Mirin
1 Tbsp Soy sauce
1 Tbsp Sugar
1/4 tsp Salt

Directions:

1. Scrape the skins off the vegetables.


2. Cut off both ends of the burdock and cut diagonally into long, thin strips.


3. Arrange the cut burdocks side by side, matching the height of the burdocks.
4. Press with the palm of your hand to even out and cut into thin strips. Then, soak in water and wait 10 minutes.


5. Cut carrots into long, thin slices as well as burdocks.
6. Place a frying pan over medium heat and add sesame oil. Add the carrots, and when well cooked, add the burdocks and stir-fry.
7. When the moisture evaporates and the oil has seeped in, add all the seasonings (A).


8. Cover with a drop-lid and simmer for about 10 minutes.
9. Remove lid and stir-fry until all liquid is absorbed.
* Sprinkle with shichimi togarashi (seven spice) to taste.


Related Video:

YUCa’s Tips :

1. Cut vegetables into thin strips for texture.
2. Vinegar can be added to accentuate the taste.
3. Season well with a drop-lid.

Note : This recipe was first submitted in Jul 16, 2022 and resubmitted in Jun 11, 2023 to reflect recipe revisions and additional photos.

 

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