Easiest Way to Make Ultimate Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, very easy and simple kinpira gobo (burdock) & carrot, gluten free. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free has become the favorite food menus that are being sought by many people people over the internet. Should you be the individual that wants the recipe information, then this can be the right website page. We convey the steps to how in order to smoke along with the ingredients needed. Make sure you also display related videos as additional information.

Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free

To get started with this particular recipe, we have to first prepare a few components. You can easily have Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free using 5 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free

  1. Prepare 1 of x Gobo (Burdock).
  2. Get 1 of x Carrot.
  3. It's of Sesame Oil or Olive oil.
  4. Take 1-2 Tbsp of Soya sauce.
  5. You need of Sesame Seed.

Instructions to make Very easy and simple Kinpira Gobo (Burdock) & Carrot, Gluten Free

  1. Peel Gobo (Burdock) skin and slice very thin.
  2. Place them on cutting board again and slice thinner. You can use slicing tools if you prefer..
  3. Soak in water for 15 min. or more..
  4. Peel skin (or with skin is fine).
  5. Slice thin.
  6. Place them on cutting board again.
  7. Slice again.
  8. Strain Gobo.
  9. Stir fry with sesame oil or olive oil (or any oil you like) for about 5 min..
  10. Add carrot and keep frying until they get soft enough. (about 5-7 min.).
  11. Add Soya sauce.
  12. Sprinkle sesame.
  13. Enjoy!!.
  14. Store in container and keep in fridge. Good for 3 days..

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