Practical Method to Cooking Tasty Gobō ‘Kimpira’ With Vinegar

Hoping to eat Gobō ‘Kimpira’ With Vinegar a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with clear ways on producing a Gobō ‘Kimpira’ With Vinegar like a famous chef made.

We hope you got benefit from reading it, now let's go back to gobō ‘kimpira’ with vinegar recipe. To cook gobō ‘kimpira’ with vinegar you need 9 ingredients and 4 steps. Here is how you cook it.

To cook an unforgettable Gobō ‘Kimpira’ With Vinegar, here are the materials required:

1. You need 300 g of Gobō (Burdock Root).
2. Take 1 tablespoon of Sesame Oil OR Vegetable Oil.
3. Take 2 tablespoons of Soy Sauce.
4. Take 1 tablespoon of Sugar.
5. You need 1-2 tablespoons of Mirin.
6. Take 1 tablespoon of Rice Vinegar.
7. Prepare 1/8 teaspoon of Chilli Flakes.
8. Take of Toasted Sesame Seeds.
9. Use of Shichimi (Japanese Chilli Spice Mix).

After readying the materials, now you are ready to make your appetizing Gobō ‘Kimpira’ With Vinegar by following the instructions below:

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..

Recipe : Gobō ‘Kimpira’ With Vinegar

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