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Sadako’s Kimpira Gobo Fried Burdock Root


1 lb. Gobo (Burdock Root)

1 Tbsp. Cooking Oil

1tsp. Sesame Oil

3 1/2 Tbsp. Soy Sauce

2 Tbsp. Sake

1/4 tsp. Fresh Ground Black Pepper

1/4 tsp. Togarshi Pepper

1 Tbsp. Sesame Seeds, toasted

1/4 cup Chirimen Iriko (little dried fish)


Peel gobo and wash to remove dirt. Slice in thin, diagonal pieces and cut into slivers to resemble match sticks. Soak gobo for 1/2 hour and rince in fresh water. Alway keep gobo in water until right befroe cooking or it wil turn dark. Drain gobo. Add Tbsp oil to wok and stir fry on high heat for approximately 5 min. Add sugar, soy sauce and sake (rice wine). Add a tsp. of sesame oil (optional) for flavoring. Cook until liquid is almost evaporated. Add black pepper, togarashi and chirimen iriko and mix,. Remove to serving dish and add sesame seeds. 

Keeps 1 week in refrigerator. Also good with 1 or 2 carrots, cut into matchstick size, and fried with gobo. Adds color and nutrition. 

Serves 4