Kinpira Gobo: Spicy Sautéed Burdock Root
- Eiten
- Sep 28
- 1 min read
Kinpira Gobo・きんぴらごぼう
Kinpira gobo is named after the son of Kintarō, a Japanese folk hero, from an old puppet theatre genre popular in the early Edo period (1600s), Sakata no Kinpira.
Sakata no Kinpira was known for strength and courage—qualities this dish symbolically imparts to those who eat it, reflecting its remarkable nutritional density.
What this dish represents to me is how the path to wellness doesn't require complexity. Sometimes, the most profound changes and shifts in life are from a return to simplicity—maintaining an ingredient's integrity, such as the sesame in this dish, with little to no transformation or manipulation, and preserving its natural medicinal benefits.
Sesame may not confer strongman like strength and vigor like Kinpira's, but it does have the following potential health benefits according to studies:
☆ Heart-healthy fats & plant protein
☆ Calcium to promote strong bones
☆ Magnesium for calm energy
☆ Lignans that promote hormonal balance
As the saying goes, "food is thy medicine." And that is the point of this entire website. If we slow down and bring all of our awareness to each moment of the process of eating, from selecting ingredients to preparation and ultimately cooking, we can unleash the natural healing power that is inherent in our foods.
1
Cutting the Vegetables
I use a sharp knife, but if you find it easier, you can use a Japanese vegetable slicer called a benriner to cut the vegetables quickly and uniformly. You can find them online fairly easily. If you do use one, please be careful and use the included finger guard. The blades are extremely sharp.
Notes
1
Preparing the vegetables. Wash the burdock root and carrot under running water to remove any soil. Use a vegetable or clean kitchen cloth,, if necessary to get the skin perfectly clean, since the vegetables will be prepared unpeeled. Cut both vegetables into 2.5” lengths that are 1/8" thick. I julienne them, but you can also shave them at an angle. The important thing is to get the thickness right so that it cooks quickly and evenly.
2
Cooking. Heat the oil over medium heat, then add the burdock root. Add in a few tablespoons of dashi (if you have it) or water as needed to help steam the it. Once the burdock is tender, stir in the carrot and cook for 1 minute. Add the sugar and chili flakes. Continue cooking until the carrots are tender.
3
Seasoning. Pour in the mirin, sake (if using), and soy sauce, and increase the heat to high. Cook until the liquid in the pan is reduced to approximately 1-2 tablespoons. Remove the pot from the heat and add the sesame seeds. Stir to combine, and allow to cool to room temperature before serving.
Instructions
45 grams Oil
453 grams Burdock root
100 grams Carrot
1 ea Chili pepper
120 grams Mirin
90 grams Soy sauce
60 grams Sake
Optional
Kinpira Gobo・きんぴらごぼう
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This is a popular dish from the Edo Period (1600 to 1868 CE) named after the strongman protagonist in Sakata no Kinpira, a popular puppet play at the time. The burdock's firm texture and the chili pepper's bite are said to represent the strength and vigor of the warrior strongman. I am not sure if eating the dish will confer equally impressive physical attributes, but I do know that it will make you immeasurably happier if you do. It is that delicious.
Servings :
4
Calories:
275
Prep Time
15 min
Cooking Time
15 min
Rest Time
0 min
Total Time
30 min
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