Make Ahead

Kimpira (Stir-fried Carrot & Burdock Root)

March  2, 2011
1 Rating
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

  • Serves 4
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.
  4. Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.
Contest Entries

See what other Food52ers are saying.

  • Sagegreen
  • gingerroot
  • CookOnTheFly
  • C