Gobo is the Japanese name for burdock root, which has a rich, earthy taste. When I lived in the US in the 90s, gobo was not easy to find, even in Japanese supermarkets. My mother made this dish with celery instead.
1 stalk gobo (around 150g)
1/3 of a carrot
40ml cooking wine
1 tablespoon sugar
1.5 tablespoons soy sauce
1.5 tablespoons mirin (or sugar mixed with cooking wine)
whole dried chili (optional)
1. Wash the gobo thoroughly (it usually comes covered in dirt), and peel it as shown in this video. You can use a spoon if it is easier for you.
2. Cut it into matchsticks. This is easiest done if you slice it diagonally first. Keep the cut gobo submerged in water to prevent discoloration. Peel and cut the carrot in the same way.
3. Heat the sesame oil in a frying pan and stir fry the gobo and carrot until slightly tender. If you prefer the kinpira to be slightly spicy, heat the dried chili together with the oil before adding the vegetables.
4. Add the cooking wine, sugar, soy sauce, and mirin, and continue cooking until the liquid is reduced.
OK, so I cheated on this one… I used a mandoline to cut the vegetables. It made this dish SUPER easy and quick!
Hope you enjoyed this recipe!
Ingredients: makes 6
200g ground chicken
3 pieces aburaage
2 shiitake mushrooms
1 teaspoon sesame oil
salt and pepper to taste
300 ml water
2 tablespoons soy sauce
1 tablespoon cooking sake
1 tablespoon mirin (or 1 tablespoon cooking sake with 1 teaspoon sugar)
2 teaspoons sugar
2 pinches salt
1. Mince the carrot, shiitake mushrooms, and onion.
2. Boil water, pour it over the aburaage, and gently squeeze out the water. This is a normal step in preparing aburaage necessary to remove additional oil.
3. Cut the aburaage in half crosswise, and gently open to form a pouch. This is easiest done with your fingers. Do it slowly to avoid creating any holes!
4. In a bowl, mix the ground chicken, vegetables, egg, sesame oil, and salt/pepper.
5. Divide the mixture into 6 equal parts, and stuff into the aburaage. Close the seam with a toothpick.
6. Put the stock into a small saucepan and bring to a boil. Put the stuffed aburaage into the saucepan, cover with an otoshibuta, and simmer on low heat for 15 minutes.
This dish is yummy either hot or at room temperature. Hope you enjoy this recipe!
I got the recipe from Cooking with Dog, a Youtube channel. This channel is a very authentic Japanese cooking show. For example, all ingredients are premeasured into small dishes. On the other hand, American cooking shows typically show the chef measuring the ingredients.
3 tablespoons dashi stock
1 1/3 tablespoons sugar (see note below)
1 tsp soy sauce
20 g mitsuba, green onion, etc
– As mentioned before, this is a typical homemade dish in Japan. This means that everyone has their little preferences that they grew up with.
– One of these preferences is the “sweet vs savory” debate. Some people like sweet tamagoyaki, some people like savory (ie, not sweet) tamagoyaki
– I always add a teaspoon of corn starch. I find that this makes the tamagoyaki stick together better
(watch the Youtube video – it is explained much better than I could ever do!)
This is really a yummy dish, and it is very versatile. Hope you enjoyed this recipe!