Kinpira Gobo is one of the most popular appetizers or side dishes in Japanese home cooking. In my personal experiences, my grand mother and mother always cooked it alot all at once and save them in the refrigerator as pre-made food. It lasts for 3-5 days in a refrigerator.
It is good itself and also good with rice. I usually eat it as an appetizer with beer. Gobo’s crunchy texture and soy sauce and sugar based sauce is something you would love for sure! Must try!
- 150 g Gobo
- 50 g Carrot
- 40 cc Sake
- 1.5 tbsp Sugar
- 1.5 tbsp Soy Sauce
- 2 tbsp Mirin
- Sesame Oil
- Wash the gobo and peal the skin
- Thin-slice the gobo
- Put the gobo in the bowl with water for 2-3 minutes.
- Thin-slice the carrots
- Pour the sesame oil in the pan and stir fry the gobo and carrots until they get soft.
- Add sake to the pan and mix with the gobo and carrots.
- Add sugar, soy sauce, and mirin to the pan.
- Heat them until the sauce evaporates
- Turn the heat off and wait until the gobo and carrots get cooled off.