the sauce

the sauce

Moto's Kitchen Recipe 32: Kinpira Gobo

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Today in Moto's Kitchen we're cooking up a tasty dish made from a long root vegetable that some might be familiar with. Gobo (or burdock root) is a long, branch-like vegetable with a crunchy texture that you can find in most Asian markets. Flavored with simple and essential Japanese ingredients, this crunchy dish works well on its own or as part of a meal. Ingredients: Gobo (burdock root) Sesame oil Dashi Soy sauce Mirin Sugar Cayenne pepper (optional) Preparation: Peel the skin of the gobo. Have a bowl of vinegar water or lemon water handy to prevent browning (use this to cut your gobo strips into). When ready, cut the gobo using one of the methods demonstrated (either with a vegetable peeler, using a knife to shave off pieces or simply chopping into thin slices). You're looking for thin strips. When slicing is complete, drain the gobo strips thoroughly in water. In a pan, heat up around 1 Tbsp. of sesame oil. Place the gobo into the pan and sauté until it begins to turn semi-translucent. Once this occurs, put 1/2 cup of dashi (Japanese stock, demonstrated in earlier episodes) into the pan. Also, add 2 Tbsp. of soy sauce, 2 Tbsp. mirin and 1/2 Tbsp. sugar. Sauté for around 5 minutes to allow the gobo to absorb the sauce. Avoid overcooking to retain the crunchiness of the gobo. If desired, sprinkle cayenne pepper into the mixture and finish cooking. Plate. Sprinkle additional cayenne pepper on top for flavor. Enjoy! Tip: - Keep shaved burdock in lemon or vinegar water so it doesn't oxidize (turn brown) - It's more traditional to shave the burdock with a knife, but if that is difficult for you, it's okay to peel it with a regular vegetable peeler or just chop it up Visit Japan Society for the latest in Japanese culture, performance, film, food and more! http://www.japansociety.org/