top of page

Kinpira Gobo (Stir-fried Burdock Root)

(by Miyoko Sakatani)

1 - 2 gobo (burdock root)

2 t. vegetable oil

1 t. sesame oil

1 T. sake

1 T. mirin

1/2 T. sugar

1 T. soy sauce

1 t. toasted sesame seeds

togarashi (red pepper powder)

Scrape the gobo’s skin with a peeler or back of a knife.

Slice into 2-in. matchstick strips or slivers, soaking in water as you cut.

Change the water as necessary until clear.

Heat vegetable oil and sesame oil in a frying pan over medium to high heat, and stir-fry gobo for 3 - 4 minutes.

Add sake, mirin, and sugar, and stir-fry until the liquid is gone.

Add soy sauce and stir fry until almost dry and slightly caramelized.

Place in serving dish and sprinkle with sesame seeds and a dash of togarashi.

(Read Camping, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th


bottom of page