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.*


Ingredients
  • 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


Procedure
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

Gratitude
*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.

Comments

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

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

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

    ReplyDelete
  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!

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn