Free Cooking & Recipes

Spicy Braised Gobo (Kinpira Gobo)

Ingrediens:

• 2 (15-18-inch) pieces gobo (burdock root)
• 2-1/2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon mirin
• 2-1/2 tablespoons sugar
• 1/2 teaspoon dashi-no-moto powder
• 2 tablespoons vegetable oil
• seven-spice powder, to taste     1 heaping tablespoon toasted sesame seeds

Preparation:

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