Happy Monday✨✨
Kinpira Goboh- (braised burdock root), one of a very traditional Japanese home food.
A very tasty side dish… you may have seen this in small plates/bowls, in any of your typical Japanese set meals(定食/tei-shoku).
I tried to upgrade this to main dish by adding more ingredients.
I found a burdock in NTUC-around 2dg (Singapore’s national super marke- more local & affordable than the others).
Somehow Japanese burdock is super expensive in the foreign countries (as mentioned by my favorite comedian, actress, and fashion designer- @watanabenaomi703 would say in NY😂❤️).
When it could be like 2 SGD equivalent back in Japan, it could cost as much as 20 SGD in Singapore Meidiya… though happy to explore.
Quick recipe of flavorful KINPIRA GOBOH✨✨
Ingredients: Burdock root (goboh), Konjac, chicken (I used chopped thigh)
Flavors: Light soy sauce, Sesame oil, Roasted sesame, sugar, Sake & mirin (could skip)
- Slice Burdock, and rest in water – to take away the dirt aroma. Also, slice carrots the same size as burdock.
- Roast white sesame, chop chicken to bite size, paroboil & slice Konnyaku (optional).
- Roast in pan, parboiled Konnyaku, when the surface is dry→ add sesame oil (as much as you want) & dried red chili & chicken→ when chicken is half cooked- add sliced goboh (water drained) & carrots- stir fry until they’re softer
- Add flavors- sake (optional) → sugar/mirin→ light soy sauce → mirin (optional , with more sugar) sugar → roasted sesame, to your liking.
- Yummy w/ bowls of Japanese rice 🍚 💖
🥢🥢🥢🥢🥢
シンガポールの生協的なお店で突如中国産のごぼう的なもの（”ごばう😂”..？）を見つけ、きんぴらごぼうチャンレジです。笑
こんにゃく＆鶏肉で少しメインディッシュに昇格です。
結果として、明治屋等で一本2000円くらいするごぼうと、こちらのローカルマーケットで購入できる200円程のごぼうとでは、香りが大分違いました。
一方、食感としては十分同じだったので、味付け等によっては工夫できそうです。
関連して、きんぴらごぼう、江戸時代に流行した人形劇の物語にルーツあるそうです。主人公の坂田金平は怪力で勇敢な人物であり、そこに由来して、ごぼうの歯ごたえや精がつくところ、また唐辛子の強い辛さが、坂田金平の強さに通じるそう。
