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
    Dec 8(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 9(Fri) 10:00-12:30

    Ramen & Gyoza

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

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 15(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 20(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Dec 21(Wed) 10:00-12:30

    Ramen & Gyoza

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Kinpira Gobo (Braised Burdock Root)

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Kinpira Gobo is a traditional Japanese side dish perfect for Japanese breakfast and Bento. “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 means a stir-fried veggie dish seasoned with soy sauce, mirin, sake and sugar. Kinpira gobo is cooked with burdock only but we add carrot quite often. 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.


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.

Memo :

1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our YJC store on Amazon.
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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