by Courtney Mizuhara-Cheng, D.O., M.S.H.S.
Our family celebrates New Years with various Japanese-inspired dishes. Each year, my contribution is the preparation of kinpira gobo. "Kinpira" is a Japanese cooking style involving the saute and simmer of root vegetables, such as burdock root and carrots, cut into thin strips. "Gobo" is the Japanese word for burdock root which was introduced from China where it was used as medicine. Burdock contains high potassium and low sodium which makes it beneficial in controlling heart rate and blood pressure It also contains many vital vitamins, including folic acid, riboflavin, pryidoxine, niacin, vitamin E and vitamin C that is essential for optimum health and prevention of infections, cancer and neurologic conditions. It is low in calories and contains inulin, glucoside-lappin, mucilage that helps with constipation, controlling blood-sugar level, body-weight, and cholesterol levels in the blood. In folk medicine, it is used as a blood purifier using certain diuretic principles which help expel toxic products from the blood through the urine. As you start the new year, I hope you will also enjoy the health benefits of this favorite Japanese side dish.
INGREDIENTS
2 burdock roots, skin scraped and rinsed (about 1.5 lbs)
1 medium carrot, skin scraped and rinsed (about 1/2 lb)
4 Tbsp rice vinegar
4 Tbsp of sesame oil
1/2 C Tamari GF Soy Sauce
4 Tbsp of Cooking Rice Sake
3 Tbsp of Sugar
1/2 tsp Nanami Togarashi (or dried chili pepper to taste)
1 Tbsp of roasted white sesame seeds
Bias-slice the gobo sticks thin. Stack slices and julienne into 3" toothpicks. As you cut them, soak sticks in bowl with water and vinegar to prevent darkening. Let them sit in water for about 30 minutes while cutting the carrot in a similar fashion.
Drain the gobo sticks in colander and rinse well. Shake colander well to drain water, and wrap the strips in a paper towel to get as much of the water absorbed.
Heat sesame oil in a medium-sized wok, add gobo and carrots and stir-fry three to five minutes on medium-heat.
Add soy sauce and sake. Mix well and increase heat to medium-high for about 3 minutes.
Add sugar and chili pepper. Cook an additional three minutes or until liquid is condensed to about a tablespoon.
Garnish with roasted sesame seeds.