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Kinpira Gobo

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  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Kinpira Gobo is stir fried burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and health benefits!




  1. Scrape the skin of the burdock using the back of a knife. Rinse the root, then slice into match stick sized pieces. Alternatively, use a mandolin or vegetable peeler to make thin strips.
  2. Soak the burdock in water for 10 minutes. Change the water every time it gets cloudy (I do this around 2-3 times). 
  3. Combine the sake, soy sauce and sugar in a bowl and mix until the sugar dissolves. 
  4. In a large pan, heat the sesame oil over high heat and add the burdock root. Stir fry for around 3 minutes (4 minutes if the root is cut my hand).
  5. Add in the seasoning mix and cook until the liquid significantly reduces. Add in the sesame seeds and Japanese chili powder. Serve & enjoy!


  • Store Kinpira Gobo in an air tight container in the fridge for up to 5 days. 
  • Gluten free: sub tamari for gluten free version. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side dish
  • Method: Stove top
  • Cuisine: Japanese


  • Serving Size: 1 Serving
  • Calories: 98
  • Sugar: 4.6g
  • Sodium: 222mg
  • Fat: 5.4g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 4.3g
  • Trans Fat: 0
  • Carbohydrates: 12.1g
  • Fiber: 1.8g
  • Protein: 1.3g
  • Cholesterol: 0