asagiri
06/03/2009, 15h05
http://img230.imageshack.us/img230/5831/gobo.jpg
Bonjour
one more try
Les Gobos c'estcomme des salsifis
1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soysauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil
Preparation:
Lightly shave the gobo skin and shred gobo 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. *Makes 4 servings
aussi
Kinpira Gobo
(Sauté)
Kinpira gobo has carrot in it as well as burdock root. There should be about 4 parts burdock root to 1 part carrot, which comes out to about 1 burdock root to 1 small to medium carrot.
1/2 cup of this comes to around 50-60 calories.
2 burdock roots, well scrubbed
2 small or 1 medium carrot, peeled
1 Tbs. sesame oil
1 tsp. dry red chili pepper flakes, or 2 small fresh red chili peppers finely chopped
1 Tbs. sugar
1 Tbs. mirin
2 to 3 Tbs. soy sauce
Cut the burdock root into 5 cm / 2 1/2 inch or so long pieces. Slice each piece lengthwise then cut into matchsticks. Put the burdock root pieces in a bowl with enough water to cover, and let soak for a few minutes. Drain away the water, and refill the bowl with fresh water. Soak a few minutes more then drain. Pat the burdock root dry with kitchen or paper towels.
Cut the carrot into matchsticks too. There’s no need to soak the carrots.
Heat up a wok or large frying pan with the sesame oil. Add the burdock root and carrot piecs, and sauté briefly, tossing to coat the pieces with oil. Add the chili pepper flakes and toss. Add the sugar, mirin and soy sauce and about 1/2 cup of water. Lower the heat to medium, and continue cooking and stirring until the moisture has disappeared from the pan. Taste a piece of burdock root for doneness: it should be crisp-tender. If it’s too crunchy for you, add a bit more water and cook some more.
Kinpira gobo keeps in the refrigerator for a few days. It can also be frozen, wrapped in individual portions.
http://img13.imageshack.us/img13/5837/kimpira.jpg
Bonjour
one more try
Les Gobos c'estcomme des salsifis
1/2 lb gobo (burdock root)
1/4 lb carrot
1 tbsp soysauce
1 tbsp sugar
1 1/2 tbsp mirin
1/2 tbsp sake
1 tsp sesame seeds
2 tsps vegetable oil
Preparation:
Lightly shave the gobo skin and shred gobo 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. *Makes 4 servings
aussi
Kinpira Gobo
(Sauté)
Kinpira gobo has carrot in it as well as burdock root. There should be about 4 parts burdock root to 1 part carrot, which comes out to about 1 burdock root to 1 small to medium carrot.
1/2 cup of this comes to around 50-60 calories.
2 burdock roots, well scrubbed
2 small or 1 medium carrot, peeled
1 Tbs. sesame oil
1 tsp. dry red chili pepper flakes, or 2 small fresh red chili peppers finely chopped
1 Tbs. sugar
1 Tbs. mirin
2 to 3 Tbs. soy sauce
Cut the burdock root into 5 cm / 2 1/2 inch or so long pieces. Slice each piece lengthwise then cut into matchsticks. Put the burdock root pieces in a bowl with enough water to cover, and let soak for a few minutes. Drain away the water, and refill the bowl with fresh water. Soak a few minutes more then drain. Pat the burdock root dry with kitchen or paper towels.
Cut the carrot into matchsticks too. There’s no need to soak the carrots.
Heat up a wok or large frying pan with the sesame oil. Add the burdock root and carrot piecs, and sauté briefly, tossing to coat the pieces with oil. Add the chili pepper flakes and toss. Add the sugar, mirin and soy sauce and about 1/2 cup of water. Lower the heat to medium, and continue cooking and stirring until the moisture has disappeared from the pan. Taste a piece of burdock root for doneness: it should be crisp-tender. If it’s too crunchy for you, add a bit more water and cook some more.
Kinpira gobo keeps in the refrigerator for a few days. It can also be frozen, wrapped in individual portions.
http://img13.imageshack.us/img13/5837/kimpira.jpg