{"id":5834,"date":"2023-10-13T05:27:17","date_gmt":"2023-10-13T05:27:17","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5834"},"modified":"2023-10-13T05:27:18","modified_gmt":"2023-10-13T05:27:18","slug":"kinpira-gobo-braised-burdock-root","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/kinpira-gobo-braised-burdock-root\/05\/27\/5834\/17\/appdev2098\/japanese-food-recipes-4\/vegetable\/","title":{"rendered":"Kinpira Gobo (Braised Burdock Root)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0gobo (burdock root)\u00a0(9.5\u00a0oz,\u00a0270\u00a0g)<\/li>\n\n\n\n<li>\u2153\u00a0carrot\u00a0(7.5\u00a0oz,\u00a070\u00a0g)<\/li>\n\n\n\n<li>1\u00bd\u00a0Tbsp\u00a0roasted sesame oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Seasonings<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0Tbsp\u00a0sugar<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0sake<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0mirin<\/li>\n\n\n\n<li>1\u00bd\u00a0Tbsp\u00a0soy sauce<\/li>\n\n\n\n<li>1\u00a0dried red chili pepper\u00a0(optional)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Garnish<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0tsp\u00a0toasted white sesame seeds<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Gather all the ingredients. I recommend measuring the condiments ahead of time. You can combine the sake, mirin, and soy sauce in one bowl.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>When you look for gobo, try to find one without dark rings (the sign of old gobo). Unfortunately, I don\u2018t always get the best gobo from local grocery stores. Scrape off the skin of\u00a0<strong>1 gobo (burdock root)<\/strong>\u00a0with the back of a knife. We do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don\u2018t want to peel that off.<\/li>\n\n\n\n<li>After scraping, thinly slice the gobo diagonally. The slices should be about 2 inches (5 cm) in length. Then collect some slices and cut them into thin julienne strips.<\/li>\n\n\n\n<li>Soak the gobo strips in water for 10 minutes, changing water halfway. After 10 minutes, rinse them under cold water and drain well.<\/li>\n\n\n\n<li>Peel and cut\u00a0<strong>\u2153 carrot<\/strong>\u00a0into thin 2-inch (5-cm) slabs. Then cut them into thin julienne strips.<\/li>\n\n\n\n<li>Cut the top end of\u00a0<strong>1 dried red chili pepper<\/strong>\u00a0and remove seeds by shaking it. Then cut into thin rounds. If you want to make it spicy, add the seeds. In Japanese cooking, we usually discard all the seeds.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook Ingredients<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat\u00a0<strong>1\u00bd Tbsp roasted sesame oil<\/strong>\u00a0in a large frying pan over medium heat. When it&#8217;s hot, add the gobo.<\/li>\n\n\n\n<li>Stir fry gobo until almost tender, roughly 2-3 minutes. If you had trouble cutting gobo into thin pieces (thin pieces will cook faster), it will take a longer time to stir fry. Another option is to add \u00be cup\u00a0Dashi\u00a0or\u00a0Vegan Dashi\u00a0and let gobo simmer. When gobo is 50-60% cooked through, add the carrot.<\/li>\n\n\n\n<li>Continue to stir fry until both carrot and gobo are tender.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 Tbsp sugar<\/strong>,\u00a0<strong>1 Tbsp sake<\/strong>,\u00a0<strong>1 Tbsp mirin<\/strong>, and\u00a0<strong>1\u00bd Tbsp soy sauce<\/strong>.<\/li>\n\n\n\n<li>When the vegetables are coated well with the seasoning, add the chili pepper (if you add any). Cook until the cooking liquid evaporates.<\/li>\n\n\n\n<li>Sprinkle&nbsp;<strong>2 tsp toasted white sesame seeds<\/strong>&nbsp;and quickly toss all together. Serve the dish into individual bowls or a large bowl\/plate.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Seasonings For the Garnish INSTRUCTIONS&nbsp; To Prepare the Ingredients To Cook Ingredients<\/p>\n","protected":false},"author":1,"featured_media":5835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[],"class_list":["post-5834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Kinpira-Gobo-Braised-Burdock-Root.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5834"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5834\/revisions"}],"predecessor-version":[{"id":5836,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5834\/revisions\/5836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5835"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}