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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (51g) Recipe makes 4 servings The following items or measurements are not included below: burdock root |
||
| Calories 69 | ||
| Calories from Fat 34 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 317mg | 13% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 6.9g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 4.6g | ||
| Protein 0.9g | 1% | |
Kinpira Gobo (braised Burdock Root)
SERVES 4
Ingredients
- 1/2 lb burdock root
- 1/4 lb carrot
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons mirin
- 1 tablespoon sake (don't substitute)
- 1 teaspoon sesame seed
- 1 tablespoon vegetable oil
Directions
1
Peel the burdock root and julienne it (matchstick size) into very thin strips.2
Soak the burdock matchsticks in water for 30 minutes and drain well.3
While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.4
Put vegetable oil in a frying pan and put it on high heat.5
Add burdock sticks and fry for a couple minutes.6
Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.7
Add all remaining ingredients in the pan and stir well.8
Remove from heat and serve!
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: 988aftermath
On Mar 12, 2009
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From: Nyan Nyan
On Dec 3, 2007
When I cooked this, my husband was surprised. I was able to buy the frozen burdock and carrot 'matchsticks' at the Japanese market, then I quickly stir fried then added the season mix. Easy and tasty!
From: Yobo
On Dec 30, 2007
This will be my contribution to our New Year's gathering. I decided to test your recipe and it tastes just like the okazu I normally go to in town. Now I can eat it anytime I have a craving for it. Thanks!
From: Roosie
On Aug 21, 2005
Yum. We have made this many times and for some reason I keep neglecting to review it. I love the dark, earthy flavor of burdock, and like Nose, I don't peel it. I feel that it gives it better flavor and that's where most of the nutrients are anyhow. The soaking tip is a very good one. We've also made this a couple of times with chicken, pork or tofu added to make it a main dish. Yummy!
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