🥕 Kinpira Gobo Recipe (Japanese Braised Burdock Root)
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🥕 Kinpira Gobo Recipe (Japanese Braised Burdock Root)
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Sautéed Burdock Root & Carrots a.k.a. KINPIRA | Guess the Dish?
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Actually so easy to make! Dweji Gomtang Ingredients 3 kg pork shoulder, skin on 500 g radish 200 g shiitake mushrooms (about 5) 200 g leek (about 1) 150 g burdock root (about 1, optional) 50 g ginger 1 onion 6 L water Kelp “MSG” 50 g kelp 2 L water 25 g salt 5 g MSG (optional, or use 30 g salt total instead) Method Simmer for 2.5 hours. Start on high heat until it reaches a boil, then reduce to low. Remove the pork shoulder and wrap it tightly in cling film. Discard the aromatics from the broth
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POV: You wake up in a Japanese home Today, I’m making breakfast and bento at the same time. BENTO • Tamagoyaki (egg, hijiki seaweed, imitation crab, white sesame seeds & sugar) • Pork-wrapped okra (pork belly, okra, sake, soy sauce & mirin) • Shio-koji sautéed lotus root, carrot & chikuwa (lotus root, carrot, chikuwa fish cake, sesame oil, shio koji & yuzu kosho) • Salt-grilled salmon BREAKFAST • Steamed rice with barley • Miso soup (dashi pack, miso, tofu, fried tofu, green onion & enoki mushro
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