Udo Kinpira

udo kinpira

This is kinpira made from Udo.
You can see here what is udo look like.

Aralia cordata is an upright herbaceous perennial plant growing up to 2-3 m in height, native to Japan, Korea and eastern China. It is known as Udo (Japanese: 独活) in Japanese, and also as Japanese Spikenard. It commonly is found on the slopes of wooded embankments.

Udo is often mistaken to be shishiudo (Angelica pubescens, in the family Apiaceae).
The stem can be eaten and is sometimes boiled and served in miso soup. The roots are sometimes used for herbal medicines.

If you want to read more, go to this page.

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This video use carrots and Gobo but cooking method is same.

You can not buy this vegetable all the season. It is only short time in a year.
I like this, it almost no taste but the texture of the vegetable is good. My mother made this way or eat raw. I will put recipe later.

udo kinpira

Kinpira Gobo the Japanese vegetable recipe

kinpira gobo

Kinpira gobo burdock root is the popular Japanese vegetable recipe. Kinpira is a cooking style involving stir frying and simmering with sugar and soy sauce. Carrots, lortus roots, and celery are also delicious for kimpira.

What is Gobo? – the greater burdock

Gobo the greater burdock was used during the Middle Ages as a vegetable, but now it is rarely used, with the exception of Japan where it is called gobō (牛蒡 or ゴボウ), Taiwan (牛蒡), Korea where it is called ueong (우엉), Italy, Brazil and Portugal, where it is known as bardana. Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across.

Immature flower stalks may also be harvested in late spring, before flowers appear. The taste resembles that of artichoke, to which the burdock is related.

Gobo the greater Burdock is rather tall, reaching as much as 2 metres. It has large, alternating, cordiform leaves that have a long petiole and are pubescent on the underside. If you want to find more, read Wikipedia Greater burdock page.

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Kinpira gobo Ingredients:

gobo roots ——————————1 (5 1/4oz9)
carrots ———————————–2 (almost same amount of gobo)
sesame oil ——————————–2tbs

sugar ————————————2tbs
sake ————————————-1tbs
mirin ————————————-1tbs
soy sauce ——————————–3 oz
sesame seeds —————————-1tsp
dry chili pepper ————————–1 (cut half – if you make small, food tase become hotter)

gobou gobou gobou in the water oil with hot dried papper

Wash gobo roots well, and shave coarsely from the skinnier ends. Leave in the water for 10 min. You will see the water become brown and drain them. Rinse briefly with water, and drain.

Heat seame oil in a frying pan with chili pepepr flakes or chili pepper, and stir fry gobo root and carrots over high heat

Add all sauce ingredients, put otoshibuta and cook down until almost all the liquid is evaporated.

gobou and carrots otoshi buta

Serve in small dishes with toasted sesame seeds and chili pepper flakes sprinkled on top to taste.