|Ingredient||For Four||For Four|
|burdock root||9 oz.||250g|
|sugar||2½ Tbsp.||2½ Tbsp.|
|soy sauce||2½ Tbsp.||2½ Tbsp.|
|vegetable oil||1 Tbsp.||1 Tbsp.|
|sesame oil||2 Tbsp.||2 Tbsp.|
|toasted sesame seeds||to sprinkle||to sprinkle|
Gobou, known as burdock root in the West, is a healthy, fiber-loaded vegetable that few Japanese cooks would do without but often goes ignored in the exotic section of the vegetable aisle for lack of knowledge. Kinpiragobō is a common Japanese side dish that combines the root’s earthy flavor and firm texture with the more familiar carrot root and seasons it with seasame oil. Somewhat oily and not at all subtle in flavor, it’s not something intended to be eaten straight; rather, it’s nibbled at among many small dishes along with white rice in a traditional Japanese muilti-dish spread.