Kinpira Gobo

Kinpira Gobo

  • Serves 2-3
Rated by 34 people
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Make one of Japanese cuisine's favourite vegetable dishes for yourself with this easy recipe for kinpira gobo. Commonly served as a side dish with grilled meat, rice, and miso soup, kinpira gobo consists of finely sliced burdock, lotus root and carrot, pan-fried in sesame oil and drizzled with a sweet/savoury dressing. This dish is a great way to get even the fussiest eaters to enjoy their vegetables.


1/3 gobo burdock root
2/3 carrot
5cm renkon lotus root
1 tbsp sesame oil
2 tbsp sake
1 tbsp sugar
3 tbsp soy sauce
1 tsp dashi no moto

How To Prepare

  1. Peel and cut the gobo thinly into matchstick size and soak in water to remove the bitter taste. Leave for 5-10 minutes and strain.
  2. Slice the renkon and soak in water.
  3. Put oil in a frying pan and heat on medium-high heat. Cook the vegetables and add the dashi, sake, soy sauce, sugar and cook until all the liquid is absorbed.
  4. Serve on a plate and sprinkle with sesame seeds.