Make Ahead

Kimpira (Stir-fried Carrot & Burdock Root)

Name: Kimpira (Stir-fried Carrot &amp; Burdock Root)
Yield: Serves 4
Cuisine: Asian
Ingredients: 3 or 4 gobo (burdock roots), or about 4 cups cut into 2 inch pieces.; 1 carrot, 1/2 cup cut into 2 inch pieces; 1 1/2 tablespoons Asian style sesame oil; 2 tablespoons sugar; 1/8 teaspoon shichimi togarashi (seven-spice mixture) or cayenne pepper; 1/4 cup soy sauce; Toasted white sesame seeds for garnish

by: CookOnTheFly

March 2, 2011

5 1 Ratings

Kimpira (Stir-fried Carrot & Burdock Root)

Serves 4

Jump to Recipe

Author Notes

The Chinese believe that gobo (burdock root) cleans the blood. You can find it at the Asian grocery stores in Flushing, Queens year-round. Carrots, another root vegetable, symbolize family roots (stability) and wealth (orange or gold = money). - CookOnTheFly —CookOnTheFly

Test Kitchen Notes

CookOnTheFly gives us a very clear, easy to follow set of directions to make Kimpira, a stir-fried carrot and burdock root dish. Kimpira, also known as called Kinpira, is a Japanese simmer and saute cooking method just great for root vegetables. I had selected three small rainbow color carrots thinking they would be really pretty. After stir-frying, my yellow carrot got a little lost in with the burdock, where the bright orange carrot stood out beautifully. So I recommend one large bright orange carrot for that contrast. The toasted sesame on top is a great finish to this dish. I loved using the shichimi togarashi in this dish. I highly recommend this as a great side dish, warm or cold, with a meal. Thank you, CookOnTheFly. —Sagegreen

Test Kitchen-Approved

What You'll Need

Ingredients

3 or 4 gobo (burdock roots), or about 4 cups cut into 2 inch pieces.
1 carrot, 1/2 cup cut into 2 inch pieces
1 ¹/₂ tablespoons Asian style sesame oil
2 tablespoons sugar
¹/₈ teaspoon shichimi togarashi (seven-spice mixture) or cayenne pepper
¹/₄ cup soy sauce
Toasted white sesame seeds for garnish

Directions

Cut the carrot and gobo into matchstick size pieces. Soak them in a large non-reactive bowl of cold water for about 20 minutes. Drain. Remove the excess water by wrapping the carrot and gobo into a clean dish towel. Press out as much water as possible.
Heat the oil in a wok or large heavy skillet, medium-high heat, and then stir-fry the gobo and carrot for 5 to 8 minutes.
Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.
Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.

Tags:

Contest Entries

Your Best Carrot Recipe

See what other Food52ers are saying.

Sagegreen
gingerroot
CookOnTheFly
C

Popular on Food52

6 Reviews

CookOnTheFly February 25, 2015

The elderly Japanese woman who taught me how to make this told me it was to keep the burdock (gobo) from turning brown. You want the burdock to be light in contrast to the bright orange of the carrots. It takes me quite a while to chop everything into matchstick pieces, so I never questioned that part of the process.

C February 25, 2015

Thanks very much!

C February 25, 2015

Is the soaking step necessary?

Sagegreen March 10, 2011

I am really looking forward to making your recipe this weekend!

Sagegreen March 14, 2011

Enjoyed making your dish, CookOnTheFly. Before I had heard of kinpira, but now realize that kimpira is just an alternative name for the same. However you call it, it is a great side dish!

gingerroot March 2, 2011

Yum...I love kimpira. Thanks for the recipe.

Make Ahead