Skip to main content

Kinpura Gobo for #BrunchWeek #sponsor

So, remember I'm doing things a little bit differently for #BrunchWeek this year?? Click to read about it: here. The gist - I'm sharing some foods from around the world that people eat for breakfast...and it differs greatly from the American regimen of eggs and bacon or pancakes. We're heading to Japan, first, in our virtual #BrunchWeek tabletop travel. A traditional Japanese-style breakfast might consist of steamed rice, miso soup, and various side dishes. I'm sharing one easy, colorful, and tasty side dish: Kinpura Gobo.

Kinpira is a Japanese cooking process that is essentially sauté and simmer. It is commonly used to cook root vegetables such as carrots, gobo (burdock rook), and lotus root. Burdock root [see photo below, on the left]  is a dark root vegetable that looks like a stick. It's very high in fiber and has an earthy taste. It paired nicely with some prepared Cal-Organic carrots I received for this event.*

  • 2 burdock roots, well scrubbed
  • 2 carrots, well-scrubbed (or 2 C julienned carrots, I used prepared carrots from Cal-Organic)
  • 1 T sesame oil
  • 1 t dry red chili pepper flakes
  • 1 T granulated sugar (I used Dixie Crystals) 
  • 1 T mirin
  • 2 to 3 T soy sauce
  • 1/2 C water

Julienne the burdock root. Place the burdock root pieces in a bowl. Submerge with cool water and let soak for 3 to 5 minutes. Drain away the water, and refill the bowl with more water. Soak, again, for 3 to 5 minutes. Drain then pat the burdock root dry with kitchen or paper towels.

In a skillet, heat up the sesame oil. Add the burdock root and carrots. Sauté quickly, tossing to coat the pieces with oil completely. Stir in the the chili pepper flakes.

Add the sugar, mirin and soy sauce, and water. Continue cooking until the liquid has been absorbed. Check the burdock root for doneness; it should be crisp-tender. If it’s still too crunchy, add a bit more water and cook some more.

Come see what today's #BrunchWeek Bloggers are creating!

BrunchWeek Beverages: 

BrunchWeek Egg Dishes: 

BrunchWeek Breads, Grains and Pastries: 

BrunchWeek Main Dishes: 

BrunchWeek Fruits, Vegetables and Sides: 

BrunchWeek Desserts: 

The Giveaway
Thanks to our amazing co-hostesses - Terri from Love and Confections and Shaina from Take A Bite Out Of Boca - we have an incredible list of sponsors and prizes. Thank you, thank you. 

To read about the generous sponsors, the outrageous prizes,
and to enter the giveaway: click here.

BrunchWeek 2015 Logo

*Thanks to Grimmway Farms/Cal-Organic/True Organic and Dixie Crystals for being #BrunchWeek sponsors; I used their ingredients in this #BrunchWeek recipe. You may find Grimmway Farms on the web, on facebook, on twitter, on pinterest, and on instagram; here's Cal-Organic on the web, on facebook, on twitter, on pinterest, and on instagram. And True Organic on facebook, on twitter, and on instagram.

You may find Dixie Crystals on the web, on twitter, on pinterest, on instagram, on Google +, and on facebook.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.


  1. Great idea Cam. Thanks for sharing a bit of culture with us

  2. I've never heard of that root before but the rest of the flavors sound great so I bet I would love it.

  3. A new dish to me! Thanks for sharing---I'm certain I'd go back for seconds :)

  4. Thank you so much for going out of the box and sharing something new for us this week. This sounds so interesting and delicious!

  5. What an interesting post! I had never heard of Burdock Root before today, but it sounds really intriguing, and your recipe looks delicious!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa