Gobō ‘Kimpira’ With Vinegar
Gobō ‘Kimpira’ With Vinegar

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, gobō ‘kimpira’ with vinegar. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gobō ‘Kimpira’ With Vinegar is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Gobō ‘Kimpira’ With Vinegar is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have gobō ‘kimpira’ with vinegar using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Gobō ‘Kimpira’ With Vinegar:
  1. Take 300 g Gobō (Burdock Root)
  2. Get 1 tablespoon Sesame Oil OR Vegetable Oil
  3. Get 2 tablespoons Soy Sauce
  4. Get 1 tablespoon Sugar
  5. Prepare 1-2 tablespoons Mirin
  6. Prepare 1 tablespoon Rice Vinegar
  7. Make ready 1/8 teaspoon Chilli Flakes
  8. Take Toasted Sesame Seeds
  9. Take Shichimi (Japanese Chilli Spice Mix)
Instructions to make Gobō ‘Kimpira’ With Vinegar:
  1. Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Cut into 3-4cm in length, then cut into strips in similar thickness.
  2. Place the Gobō strips in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
  3. Heat Sesame Oil in a frying pan over medium hight heat, cook Gobō for a few minutes or until it started softening. Add Soy Sauce, Sugar, Mirin, Rice Vinegar and Chilli Flakes, and cook until the sauce is gone and slightly caramelised. Gobō should retain the crunchiness.
  4. Sprinkle with some Toasted Sesame Seeds, and Shichimi (Japanese Chilli Spice Mix) for extra spiciness if you like.

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