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.

Chikuzen Ni, Chicken and Vegetables

chikuzen ni

Chikuzen Ni, Chiken and Vegetables has many roots vegetables in the one tasety meal.   I make this Japanese Chicken and Vegetables dish often here in U.S.   I can buy Gobo from local Whole Foods store or Asian store, now.  Shiitake, I can find local grocery store easily.  Well,  Konnyaku, rotus roots and bamboo shoots are difficult to find at local store but I can often  find in Asian store.

Chikuzen Ni has many roots vegetables and they have very good fiber and nutritous food.  Those roots vegetables make your body warm when you eat them.  Raw vegetables like you see in regular salad make your body cool.  It is very healthy to eat roots vegetables, especially winter time.

Chikuzen Ni  is very orthodox Japanese taste food, sugar, sake, soy sauce, and mirin taste.  And Chicken, I use thigh is better than breast.  Japanese people eat chicken skin often so I would like to use without skin but I cook this time without skin.  Still little fat and it makes very good flavor for this food.    One of the ingredients you may not know which is Konnyaku.  If you don’t know about Konnyaku, read this page.   It is very healthy food.

You can see this Chicken and Vegetables Japanese  food in 1st of January.  Chikuzen is place name in Japan and that is  this food origin.  Now a days, this is popular Japanese Chicken and Vegetables food.  Usually Chikuzen Ni is not main dish but could be a second dish.  I think this is very unique food that you don’t see those mixed ingredients, even other asian countries.

Chikuzen ni Ingredients:
Chicken thighs, boned ————————14oz
Carrot —————————————1  (5 1/4 oz)
Burdock root (Gobou root) ——————–1 (3 1/2 oz)
Lotus root ———————————–2 inch (3 1/2 oz)
Konnyaku ———————————-  1/2 cake
Bamboo shoots ——————————-3 1/2 oz
Shiitake mushroom —————————5 (I didn’t put it on this picture)
Vegitable oil———————————-2tbs

Dashi ——————————————2 1/2 cups
Sugar —————————————–2tbs
Mirin ——————————————2 tbs
Soy sauce ————————————-5 tbs
Sake ——————————————1 tbs

Cut chicken into bite sized pieces.
Cut carrot, gobou, bamboo shoot and rotus root like picture below.  If you put Shiitake mushroom, cut half and take off the stem.

ogo gobo in the water carotts hasu renkon bamboo shoots
konnyaku konnnyuaku konnyaku

Tear connyaku into bite sized pieces by hand. parboil briefly.  But before you tear connyaku, put salt on konnyaku and rub it.  This way, salt makes water in konnyaku out of itself.   Put oil in the skillet,  and fry connyaku first.  Again, this way, takes off the water inside of  konnyaku.  This way, when you cook konnyaku, dashi and all flavor go into the konnyaku.  Tear the konnyaku by hand is also the effect that flavor easily goes  into the konnyaku than you use knife to cut it.

cooking chicken and konnyaku cooking them all chicken and konnyaku

Heat oil in a skillet, add chicken, carrot, burdock, lotus root, konnyaku and bamboo in order, and stir fry.

Add dashi, sugar, and mirin, sake and cover with a drop-lid.   Bring to a boil, then lower heat. Cook until vegetables are tender, skimming.

Add soy sauce and keep cooking over medium heat until the sauce is almost gone.

chikuzen ni

Chikuzen ni