Kimpira Gobo, stir-fried burdock root with sesame and sweet soy flavor, is one of Japanese comfort food known as “Osouzai” or “Souzai”. It’s common to have a few Osouzai stored in a fridge and add to the table as small side dish in a lot of Japanese family.
Kimpira can be made just with Gobo (burdock root), or with Renkon (lotus root). This time I used both, and carrot to add color. I think gobo is one of the most flavorful vegetable out there. Choose one that’s firm, and if possible, the one that’s still covered with soil. You may find pre-boiled renkon in a Japanese store, but be sure to use fresh one. The crunchy texture of fresh gobo and renkon is the key to this dish.
Both gobo and renkon are very rich with fiber and good for your digestion, but eating too much can cause stomach discomfort for some people. If you have lower tolerance to fiber, you should start with small amount (if you can help).
- Gobo (burdock root) 1 whole root
- Renkon (lotus root) about 3 inches long
- Carrot 1 medium size
- Sesame oil 2 tbsp
- Agave or sugar 2 tbsp
- Soy sauce 2 tbsp
- Roasted white sesame seeds 1 tsp
- Crushed red pepper 1tsp
- Peel renkon (lotus root) and cut in half lengthwise, then slice thinly.
- Wash gobo (burdock root) well and peel, or use the dull size of the knife to scrape the surface. Cut in to 2 inches pieces and slice, or shave like a pencil.
- Put both renkon and gobo in water and leave about 10 minutes
- Cut carrot in half lengthwise and slice diagonally.
- Drain renkon and gobo well, pat the water off with paper towel.
- Heat a frying pan in medium heat, add sesame oil.
- Cook renkon first. Spread the sliced pieces so it’s cooked evenly, about 2 min.
- Add gobo and carrot and cook until just cooked, about 6–8 min. Don’t overcook. Carrot should be cooked through but still have crunchiness.
- Add soy sauce, agave or sugar, sesame seed, and crushed red pepper. Mix well and cook until it get’s shiny.