Kinpira gobo is a classic Japanese side dish made with braised burdock root and carrots. It’s crunchy, salty, and ready in just 10 minutes!
![overhead shot of kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-2.jpg)
What is Kinpira Gobo?
Kinpira gobo is a quintessential dish of Japanese home cooking. Kinpira is a Japanese style of cooking in which sliced vegetables are first sautéed in oil then simmered in a mixture of sugar and soy sauce. It’s most commonly made with burdock root (known as gobo in Japanese) and carrots, and you may also find kinpira renkon (lotus root). It’s a super simple dish but so delicious paired with rice and a (vegan) main!
![kinpira gobo ingredients](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-1.jpg)
![kinpira gobo ingredients](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-1.jpg)
![kinpira gobo ingredients](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-1.jpg)
Ingredients
This kinpira gobo requires 9 basic Japanese ingredients:
- Burdock Root (Gobo) & Carrots ⟶ Gobo is the main ingredient and some people make it with just gobo, but in my family we like to add some carrots, too.
- Soy Sauce, Sake, Mirin, Sugar ⟶ Staples of Japanese cooking!
- Toasted Sesame Oil ⟶ For sautéing. You can technically use another cooking oil, but sesame oil adds extra flavor.
- Red Pepper Flakes ⟶ Omit if you are very sensitive to spice.
- Toasted Sesame Seeds ⟶ Adds fresh, nutty flavor.
![kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-3.jpg)
![kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-3.jpg)
![kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-3.jpg)
Tips & Tricks
How to Cook with Gobo
- The skin is edible but very dirty, so either scrub well with a brush or peel the skin.
- After cutting the gobo, soak in water to remove the bitterness.
Making Kinpira Gobo
- Use more gobo than carrot, since gobo is the star here and soaks up the flavor well.
- Add a pinch (or more depending on preference) of red pepper flakes while sautéing — the spice really enhances the flavor!
- Adjust to taste by adding more soy sauce if you like it saltier, or an extra pinch of sugar if you’d like it sweeter, etc.
![close up kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-6.jpg)
![close up kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-6.jpg)
![close up kinpira gobo on a plate](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-6.jpg)
More Classic Japanese Sides!
Check out these other tasty Japanese side dishes!
- Vegan Korokke
- Cucumber Tsukudani (Simmered Cucumbers)
- Tataki Kyuri (Smashed Cucumbers)
- Green Bean Goma-ae
- Tofu Gyoza
- Miso Glazed Eggplant
![overhead shot of kinpira gobo](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-5.jpg)
![overhead shot of kinpira gobo](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-5.jpg)
![overhead shot of kinpira gobo](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-5.jpg)
If you do try out this recipe, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it. I love seeing your yummy recreations! Happy cooking 🙂
*Recipe updated 7/11/2021.
![](https://www.ellielikes.cooking/wp-content/uploads/2019/07/kinpira-gobo-3-500x500.jpg)
Kinpira Gobo | きんぴらごぼう
Ingredients
- ½ pound gobo (burdock root)
- ½ carrot
- 1 ½ – 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar or sweetener of choice
- 1 tbsp toasted sesame oil
- pinch of red pepper flakes
- sesame seeds to garnish
Instructions
- Scrub the gobo skin well or peel the skin. Thinly slice then soak in a bowl of water until ready to cook.
- Peel carrots and thinly slice; make sure they are similar in size to the gobo.
- Mix together soy sauce, sake, mirin, and sugar in a small bowl.
- Drain the gobo, getting rid of as much water as you can (water will splash when it hits the oil). Heat a fry pan with the sesame oil, and once fragrant add the gobo and red pepper flakes. Sauté a few minutes until the gobo is evenly coated in oil.
- Add carrots, cook for 1 minute, then add in the soy sauce mixture and continue cooking until the liquid is gone. Turn off the heat and sprinkle with sesame seeds.
![](https://www.ellielikes.cooking/wp-content/uploads/2020/06/instagram-recipe-card-4-1024x252.jpg)
![](https://www.ellielikes.cooking/wp-content/uploads/2020/06/instagram-recipe-card-4-1024x252.jpg)
![](https://www.ellielikes.cooking/wp-content/uploads/2020/06/instagram-recipe-card-4-1024x252.jpg)
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