Tuesday, June 24, 2008

Kinpira Gobo/Burdock Salad

This is an overview from University of Maryland Medical Center :
Burdock has been used for centuries to treat a host of ailments. It has been traditionally used as a "blood purifier" to clear the bloodstream of toxins, as a diuretic (helping rid the body of excess water by increasing urine output), and as a topical remedy for skin problems such as eczema, acne, and psoriasis. In Traditional Chinese Medicine, burdock is often used with other herbs for sore throat and colds. Extracts of burdock root are found in a variety of herbal preparations as well as homeopathic remedies.
In Japan and some parts of Europe, burdock is eaten as vegetable. Burdock contains inulin, a natural dietary fiber, and has also been used traditionally to improve digestion.

After reading this overview, i had to cook this vegetable for my family and found this japanese recipe which was easy to prepare.


1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soya sauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil


Peel gobo and shred it into very thin strips.
Soak the gobo strips in water for a while and drain well.
Peel the carrot and cut it into short and thin strips.
Heat vegetable oil in a frying pan, and fry gobo strips for a couple minutes.

Add carrot strips in the pan and stir-fry them.
Add all seasonings in the pan and stir-fry well.
Turn off the heat.
Sprinkle sesame seeds.



Little Corner of Mine said...

I guess I have to start buying and cooking this for my family as well. Is this Burdock the one you shown me last time? The brown very long looks like root vegetable in H-Mart?

Unknown said...


yes, this is the veg that i bought and the mexican did not pack it for me.

i add it to my vegetable soup, lotus root soup, etc. the flavor is so mild it does not alter the taste of the soup but added sweetness to it.

Anonymous said...

We can get them fresh from the market but it's messy to clean/prepare them due to the milky sap so I usually buy them in cans - cleaned and cooked. The germans call them 'Schwarzewurzel' meaning black roots. Used to be 'poor man's' asparagus.

- Don

Little Corner of Mine said...

Good deal. I better start cooking it for my family too (not sure when I will get to go H-Mart yet). I bought cream of tartar for you already, just need to find a time a drive up. Chong has lots of on-call to catch up to pay for the money we spent in M'sia and while his parents were here.

Anonymous said...

Hi Lily, Ive eaten this all my life, its a staple of all the Japanese Delis here. My dad actually grew some in a large barrel ages ago He has since passed but the memory of that plant will always stay with me..

Its available fresh frozen at the jpn and korean markets.

Try adding some fresh chili peppers to it really adds to the flavor. Its great as an appetizer. You can also add it to sukiyaki style dishes also.

I still can imagine seeing my dad harvest these and then patiently slice each one. Doing it from scratch is a labor of love. The precut frozen variety is so inexpensive that anyone can make it .nowadays
Its available fresh in abundance all year round in the islands and during New Years its a must for Japanese families. Its made with sliced pork and rolled in konbu. (kelp)

Sorry to be so wordy...

Hope you are well and thank you for bringing me back some great memories..

Charmaine said...

I wanted to let you know that I have added a link to your blog on my new blog. I am first-timer so still working my way through this. Hope you don't mind.
Incidentally, I was at the Chinese herbalist today and he was telling me about this burdock, which he recommended for a friend's dad who has cancer. Thanks for sharing the recipe. Have to try this!

Anonymous said...


Can you please enlighten me as to what burdock is called in cantonese? Thank you

Unknown said...


thank you for asking cos i don't know what it is called and i googled and found that it is called 'ngau pong' in cantonese

there is a very interesting read here

a2z said...

Hi Lily,
I found your blog because I was looking for recipes for gobo aka burdock root. For the first time this year, I grew burdock in my veggie garden and now, I have so much I need to find other ways of cooking this stuff. I'm familiar with the kinpira but I'm amazed that the root has so many health benefits! I am planning on keeping one or two of the plants so it can flower next year. I read somewhere that the burdock flower was the genesis for velcro.
btw, the kinpira recipe can be jazzed up with some red pepper flakes -- if you are partial to some heat. I'm going to try out your char siew recipe. I love the stuff.

Unknown said...


have you tried the char siew yet?

wow, you have burdock growing in your veggie garden, bet you have lots of other greens too. how i wish i am your neighbor. gardening in colorado it tough, my tomatoes are still green and golf ball size and it looked like we might have early frost.

i will put some burdock in my soups and they are so good.

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