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With Konjac (Konnyaku) - Burdock Roots Cooked in Soy Sauce and Sugar (Kinpira Gobo) - Recipe Video

A simple and easy to understand recipe video shows how to make With Konjac (Konnyaku) - Burdock Roots Cooked in Soy Sauce and Sugar (Kinpira Gobo).
Introducing burdock roots cooked in soy sauce and sugar (kinpira gobo) with konjac (konnyaku). The texture of konnyaku and the crunchy texture of burdock root goes well with the salty-sweet flavor. This dish is also perfect as a finger food to go with alcohol. You should definitely give it a try when you need a side dish or something more!
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Cook time

30 minutes

Ingredients
2 servings

  • Burdock root
    150 g
  • Water
    as needed
  • Konjac (Konnyaku)
    100 g
  • Hot water
    500 ml
  • Salt
    1/2 tsp
  • Roasted white sesame seeds
    1 tbsp
  • (A)Soy sauce
    1.5 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Sugar
    1/2 tbsp
  • Salad oil
    1/2 tbsp

How to make

  1. Prepare. Scrape off the skin of burdock root.
  2. 1. Shave cut burdock root. Place the burdock root in a bowl filled with water and leave for about 10 minutes, then drain.
  3. 2. Cut konjac (konnyaku) into thin strips.
  4. 3. Add Step 2 and salt in a separate bowl and rub well with your hands. Put it in the pot with boiling water and boil over medium heat for about 3 minutes, then drain the water.
  5. 4. Place cooking oil in a pan heated over medium heat, add Step 1 and Step 3, and stir-fry for about 5 minutes until burdock root is cooked through.
  6. 5. Add ingredient (A), and stir-fry over medium heat until the flavors are absorbed.
  7. 6. Add white roasted sesame seeds, mix until everything is blended, then remove from the heat.
  8. 7. Transfer to a bowl and it's ready to serve.

Tips for cooking

If you use a konnyaku that has already removed scum, you can skip Step 3. After adding the seasonings, mix them together to complete the dish, so that it will not get burn. You can also add cayenne pepper (powder) if you like.

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