Wednesday, May 6, 2015

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!