Braised Burdock and Carrot (Kinpira Gobō)
きんぴらごぼう Kinpira GobōSay it: kin-PEE-rah goh-BOH
Kinpira gobō is a classic Japanese side dish featuring thin strips of burdock root and carrot stir-fried in a sweet-savory glaze of soy sauce, sugar, and mirin. The name "kinpira" comes from a legendary strongman, reflecting the dish’s bold, earthy flavors and satisfying crunch. Eaten year-round as part of everyday home meals or in bento boxes, it highlights the uniquely Japanese appreciation for gobo’s crisp texture and mild bitterness balanced by sesame oil and toasted seeds.
Braised Burdock and Carrot (Kinpira Gobō)
きんぴらごぼう, Kinpira Gobō
Pronounced kin-PEE-rah goh-BOH
- Serves
- 4
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the burdock root and cut into 3-inch (8 cm) lengths. Slice each piece lengthwise into thin matchsticks or use a mandoline with a coarse julienne blade. Soak the strips in a bowl of cold water for 10 minutes to remove bitterness, then drain and pat dry.
Peel the carrot and cut into similar thin matchsticks.
In a small bowl, stir together the sugar, soy sauce, and mirin until the sugar mostly dissolves.
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the burdock root and stir-fry for 3–4 minutes until it begins to soften but still has a firm bite.
Add the carrot matchsticks and continue stir-frying for another 2 minutes until both vegetables are just tender-crisp.
Pour in the soy-sugar mixture and red pepper flakes if using. Cook, stirring constantly, for 2–3 minutes until the liquid has reduced to a glossy glaze that coats the vegetables.
Remove from heat, sprinkle with both white and black sesame seeds, and toss well.
Transfer to a plate and serve warm or at room temperature.
Regional variants
Some regions add a splash of sake with the seasoning liquid or include thinly sliced lotus root. Modern versions occasionally incorporate bell pepper or mushrooms for color and extra texture.
Cook's notes
- Choose firm, straight burdock roots; thinner ones are easier to cut into uniform matchsticks.
- Soaking the burdock prevents browning and mellows its earthy flavor—do not skip this step.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day after the flavors meld.
Serve with
Steamed white rice, miso soup, and grilled fish or a simple Japanese meal.
Make ahead and storage
Can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently or serve cold.
