00:00Japanese families have been making this weeknight staple forever. See those burdock root strips
00:04transform from pale to golden, while sweet mirin caramelises everything to perfection.
00:09That's my umami-packed Kimpira Gobo. For a printable version of this recipe, visit
00:14my website, just google Kimpira Gobo space statue to find me.
00:17First things first, wash that gobo under clean running water to get rid of any soil. If you
00:22can't find fresh burdock, don't worry. Her snips work surprisingly well and have a similar
00:27earthy sweetness. Lotus root is another great option but it will be a bit crunchier. Some of
00:32you can even try saucefire root or Jerusalem artichokes. After that, all we want is a light
00:38scrape with the back of your knife or a metal scrubber because that peel contains compounds
00:43that give burdock root its signature aroma. If you peel using a peeler, you'll lose a lot of that
00:48flavour before you even start cooking. Next, we're going to cut this into thin matchsticks.
00:53I like to cut diagonally first, making them as thin as possible, then slice them into matchsticks.
00:59So what exactly is Kimpira Gobo? Well, it's named after a legendary warrior from old Japanese puppet
01:05theatre, Sakata no Kimpira, and just like that tough guy, this dish packs a punch with its robust
01:11texture and spicy kick. Originally created as a preserved food, which explains those concentrated
01:18seasonings. It keeps beautifully for days, making it perfect for meal prep. As you cut the burdock,
01:24place it in a bowl of cold water. Give it a gentle swish and let it hang out there while
01:28you prepare
01:29the other ingredients. I use this time to julienne half a carrot, a similar size to the Gobo. I also
01:35have a dried red chilli that I've cut into thin slices but you can use more or less depending on
01:41how spicy you
01:42want it. Next, grab a small bowl. Let's make a umami bomb by stirring together half tablespoon of soy sauce,
01:49one tablespoon of sake, half teaspoon of chicken bouillon powder, and eighth teaspoon of dashi granules.
01:56You can use plant-based bouillon or kombu dashi granules instead if you want to make it vegetarian.
02:02Now we wake up those aromatics, heat your pan over medium-high heat and swirl in some neutral oil,
02:09toss in the chillies and seeds for extra heat. If you prefer a milder version, feel free to leave the
02:16seeds out. While it's heating, drain your burdock thoroughly. When it starts sizzling and you catch
02:22that fruity spice aroma, add the burdock and carrot and sprinkle with a bit of salt. Cook for about 3
02:29minutes, stirring continuously. After 3 minutes, pour in the sauce mixture and cook until the
02:37liquid has almost evaporated. Now comes one tablespoon of sugar and one tablespoon of mirin for the glossy
02:47coating. Adding sugar before the final soy sauce lets it coat those vegetable surfaces, building flavor
02:54layers without making everything bitter. Finally, splashing another one and a half tablespoons of soy
03:00count to 15 seconds, then kill the heat. Sprinkle toasted sesame seeds over everything and swirl in toasted sesame oil.
03:14Then spread this on a tray and let it cool for at least half an hour. As it chills, those
03:20vegetables
03:20actually contract and soak up all the seasoning. You can enjoy this cold or quickly reheat it before serving.
03:29It's the perfect crunchy and flavorful side for a Japanese meal or bento box.
03:35Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:41Ok, let's go over the ingredients one more time. And if you're ready to cook, grab the written
03:46instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
03:51Here we go, the link to the full recipe is on the screen for you now and if you wanna
03:54watch more
03:55similar videos, don't miss my side dish playlist popping up on your screen as well. Thanks so much for
03:59watching and I hope to see you in the next one. Bye.
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