きんぴらごぼう
Kinpira gobo is named after the son of Kintaro, a Japanese folk hero, from an old puppet theatre genre popular in the early Edo period (1600s), Sakata no Kinpira.
Sakata no Kinpira was known for strength and courage—qualities this dish symbolically imparts to those who eat it, reflecting its remarkable nutritional density.
What this dish represents to me is how the path to wellness doesn’t require complexity. Sometimes, the most profound changes and shifts in life are from a return to simplicity—maintaining an ingredient’s integrity, such as the sesame in this dish, with little to no transformation or manipulation, and preserving its natural medicinal benefits.
Sesame may not confer strongman like strength and vigor like Kinpira’s, but it does have the following potential health benefits according to studies:
- Heart-healthy fats & plant protein
- Calcium to promote strong bones
- Magnesium for calm energy
- Lignans that promote hormonal balance
As the saying goes, “food is thy medicine.” And that is the point of this entire website. If we slow down and bring all of our awareness to each moment of the process of eating, from selecting ingredients to preparation and ultimately cooking, we can unleash the natural healing power that is inherent in our foods.
KINPIRA GOBO
INGREDIENTS:
Optional:
INSTRUCTIONS:
- Preparing the vegetables. Wash the burdock root and carrot under running water to remove any soil. Use a vegetable or clean kitchen cloth, if necessary, to get the skin perfectly clean, since the vegetables will be prepared unpeeled. Cut both vegetables into 2.5″ lengths that are 1/8″ thick. You can julienne them, or shave them at an angle. The important thing is to get the thickness right so that it cooks quickly and evenly.
- Cooking. Heat the oil over medium heat, then add the burdock root. Add in a few tablespoons of dashi (if you have it) or water as needed to help steam it. Once the burdock is tender, stir in the carrot and cook for 1 minute. Add the sugar and chili flakes. Continue cooking until the carrots are tender.
- Seasoning. Pour in the mirin, sake (if using), and soy sauce, and increase the heat to high. Cook until the liquid in the pan is reduced to approximately 1-2 tablespoons. Remove the pot from the heat and add the sesame seeds. Stir to combine, and allow to cool to room temperature before serving.
Note
CUTTING THE VEGETABLES. A sharp knife works well, but if you find it easier, you can use a Japanese vegetable slicer called a benriner to cut the vegetables quickly and uniformly. If you do use one, please be careful and use the included finger guard. The blades are extremely sharp.
