Kinpira Gobo (Braised Burdock Root) | きんぴらごぼう

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!

What is it?

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!

What’s in it

This kinpira gobo requires 9 basic Japanese ingredients:

Tips & Tricks

If you’re new to gobo, there are a couple quick tips to know before cooking with it.

  • 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

For kinpira gobo, also keep these tips in mind:

  • 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!
  • add more soy sauce if you want it saltier

Still hungry?

Check out these other tasty Japanese side dishes!

If you do try out this recipe, don’t forget to tag me in your photos on instagram and/or leave a comment down below and let me know how you liked it. I love seeing your yummy recreations! Happy cooking 🙂

Kinpira Gobo | きんぴらごぼう

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!
Prep Time5 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Japanese, Vegan
Servings: 2


  • ½ pound gobo (burdock root)
  • 2 small carrots
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp sugar or sweetener of choice
  • 1 tbsp sesame oil
  • pinch of red pepper flakes
  • sesame seeds to garnish


  • Scrub the gobo skin well or peel the skin. Cut into matchsticks then soak in a bowl of water until ready to cook.
  • Peel carrots and cut into matchsticks, 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.

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