"KINPIRA GOBO"

Editor: Mariko

GOBO has fresh natural earth flavor.
I'd like to introduce you a popular recipe by using GOBO. KINPIRA GOBO is often served at home as a side dish.
When you put TOGARASHI (red pepper) in the beginning of frying, it will be more hot and spicy.

Ingredients (for 4 servings)
1 GOBO (Burdock), 1/2 Carrot 100cc Dashi-jiru, 60cc SAKE, 2 tablespoons soy sauce, 2 tablespoons sesami oil, 1 tablespoon sugar, 1 piece TOGARASHI

Preparation
TOGARASHI	Take seeds out and cut into small slices.
CARROT	Peel carrot, cut into 4cm length and slice 2mm width.
GOBO (Burdock)	Wash well to remove dirt and scrape peel. Slice them as carrot and soak it in water for 10 minutes.

Cooking

1.Preheat a pan and put with sesame oil. Put GOBO in the pan and cook well to become soft.

2. Add sliced carrot and cook it as well. Pour dashi-jiru and sugar in, and boil them.

3. When the moisture decreased, add soy sauce and sake to taste. As you serve,put TOGARASHI in it and mix them.

Mariko's Recommendation

<Other kind of KINPIRA>
Instead of GOBO, green pepper, celery, DAIKON (Japanese radish) are available. Whichever you choose, the recipe is the same. It's the point that KINPIRA cooks well until its moisture decrease.

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