Kinpira (Burdock Root & Carrot) (gluten-free, soy-free, low-amine, vegan)

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan) photo

Kinpira (burdock root & carrot): Japanese Traditional Side Dish (low-amine, gluten-free, soy-free, vegan)

Kinpira is a traditional Japanese side dish. It is normally done in soy sauce and sesame oil, making it very high in amines. I’ve adapted it here by using a soy sauce substitute and sesame oil substitute. The hardest part about making this dish is creating the soy sauce substitute and sesame oil substitute, so make sure you have other dishes you’ll be cooking with these in the next week, or have already made this in advance. Otherwise, this dish is simple to make. Kinpira has both bitter and slightly sweet flavors, and a good crunch. As an added benefit, burdock root (gobo root) is also a liver and blood purifier.

1/2 lb gobo root (burdock root)

1/4 lb carrots

4 Tbsp soy sauce substitute

1 Tbsp sugar

1 tsp “sesame seeds” (finely chopped, toasted cashews)

2 Tbsp safflower oil

1 Tbsp sesame oil substitute

1 1/2 Tbsp mirin

To Make a Mirin Substitute:

1 Tbsp water

2 tsp maple syrup

1/2 tsp ascorbic acid

1/4 tsp apple juice

2 1/4 tsp sugar

1/2 Tbsp sake

To Make a Sake Substitute:

2 Tbsp water

1/4 tsp sugar

1 Tbsp vodka

1/2 tsp blueberry juice

1 1/2 tsp apple juice

1/16 tsp white pepper

Making sesame oil substitute and soy sauce substitute (photo)

Making sesame oil substitute and soy sauce substitute.

  • Wash gobo (burdock) root and carrots well. I do not peel my carrots, and I only loosely peel the gobo root, to get off the most rough/damaged parts.
  • Chop gobo root and carrot into small “sticks” about 1 1/2 inches long. I use a mandoline on a wide setting, and then cut them from there. Put carrots in a bowl, and in a separate bowl, soak cut gobo root in water (to help prevent discoloration).

Slicing burdock (gobo) root with a mandoline (photo)

Slicing burdock (gobo) root with a mandoline.

  • Heat pan to medium high and add safflower oil. When hot, add gobo root. Saute for 10 minutes.
  • Add carrots and all ingredients, save for the soy sauce and “sesame seeds” – set these aside. Continue to stir-fry until cooked through. Covering the pan may help.

"Sesame Seeds" (finely chopped, toasted cashews) photo

Making “Sesame Seeds” (finely chopped, toasted cashews)

  • Remove from heat.
  • Add soy sauce substitute and “sesame seeds.” Taste, and add more soy sauce if preferred. Toss well until all dressing is absorbed.
  • Put kinpira in the fridge and serve chilled.

AMINE BREAKDOWN:Very Low Amine: gobo root, carrot, mirin substitute, sake substitute, soy sauce substitute, sesame oil substituteLow Amine: sugar, “sesame seeds” (toasted cashew), safflower oil

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47.606209 -122.332071Published in:

on January 2, 2012 at 12:30 am  Comments (8)
Tags: burdock, carrot, Cooking, food, Japanese, recipes, sesame

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