![]() It is common to find kinpira gobo that is much sweeter and heavier due to the higher oil and sugar content that is sometimes used. She also par-boils the gobo to minimize sautéing time (and oil needed). The recipe has changed slightly over the years because she’s reduced the amount of oil and sugar used, primarily due to health concerns. My Mom’s current version of kinpira gobo is very light, and a healthier alternative to the traditional version of kinpira gobo. The carrots may also be sliced similarly. Next, either one or two pieces stacked, can be sliced into matchstick pieces. ![]() After the skin of the gobo is removed using a peeler, slice the gobo on a big diagonal, creating large, flat and thin pieces of gobo. My Mom taught me a great technique which simplifies this (what I consider) tedious process. The only challenging part about making kinpira gobo is to julienne the gobo and carrots. Finally, you must decide whether the kinpira gobo should have a kick (chili flakes or powder) or not. Then adding a few basic Japanese ingredients (soy sauce and mirin) with optional ingredients such as sake and dashi. The method for cooking kinpira gobo is fairly standard, which involves sautéing the gobo and carrots until they’re slightly tender with either a neutral oil (canola or vegetable) or sesame oil. Today, as both a Mom and a wife that tries to cook healthy for my family, I find myself incorporating more of the dishes that my Mom made for me as a child. Not surprisingly, there are many dishes in Japanese cuisine which are vegetarian, such as kinpira gobo, but that’s not something I thought about much as a child. My Mom regularly made kinpira gobo for us as a side dish at dinner, and she often put heartier slices of gobo in my favorite tonjiru (miso soup with pork and vegetables). Growing up in a traditional Japanese home (albeit in Los Angeles), its not unusual for someone like me to love a root vegetable such as gobo. While gobo is considered a mainstream vegetable as far as Japanese and other Asian cuisines are concerned, it is less common in Western cuisine, although in recent years it has gained more visibility. ![]() It’s both savory and sweet and sometimes has a hint of red chili spice, depending on the cook. Kinpira gobo is a traditional Japanese side dish made of gobo (burdock root) and carrots. ![]()
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