How to cook Kimpira gobo recipe Spicy Braised Gobo
Kimpira gobo recipe Spicy Braised Gobo (Kimpira Gobo)
• 2 (15-18-inch) pieces gobo (burdock root)
• 1 tablespoon mirin
• 2 tablespoons vegetable oil
• 2-1/2 tablespoons soy sauce
• 2-1/2 tablespoons sugar
• seven-spice powder, to taste
• 2 tablespoons sake
• 1/2 teaspoon dashi-no-moto powder
• 1 heaping tablespoon toasted sesame seeds
1 Using a vegetable brush, scrub off earthy brown covering from each
piece of gobo. Cut pieces in half; soak in a pan of cool water 10
minutes. Cut each piece into 2-inch lengths, then cut into matchstick
strips. Return strips to pan of water.
2 In a large skillet, boil gobo in 4 cups water over high heat 5 minutes;
drain well and set aside. Dry skillet. Combine soy sauce, sake, mirin,
sugar and dashi powder in a small bowl. In small skillet, heat vegetable
oil over high heat. Add drained gobo; stir-fry 2 minutes. Reduce heat
to medium-low. Pour in soy sauce mixture. Cook and stir until sauce
has almost all evaporated. Add Seven-Spice Powder. Place braised gobo
into a serving bowl. Spirnkle with sesame seeds
Your Kimpira gobo recipe Spicy Braised Gobo is ready now
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