Kinpira Gobo: A simple, delicious, medicinal dish

Medicinal use of burdock, especially the root, in various forms of preparation, is reported since ancient times.

A Brief Description of Burdocks Therapeutic Functions

Herbal and folk medicine use burdock root primarily as an alterative for blood cleansing
when there are inflamed skin conditions such as severe dryness of the skin, psoriasis,
acne, boils and eczema. Locally applied and massaged, it can also be an adjuvant in
stimulating peripheral circulation, and has mild analgesic effects on painful joints or
muscles, especially in rheumatism. Orally administered burdock has diuretic and
diaphoretic effects, and is helpful in various digestive problems, especially constipation,
gas, bloating, and IBS.

In Western herbology, the root is used for its alterative functions; in TCM, the seeds are
used for their heat-clearing effects in respiratory infections; in Asian cuisine, the roots are
used for their nutritive value.

~ excerpted from David Crow's course Natural Detoxification for Enhanced Vitality and Wellbeing.

Matchstick Carrot and Burdock* (Kinpira Gobo)

Gobo is Japanese for burdock, and kinpira is a cooking technique that involves sautéing and simmering. Properly cutting the root vegetables into “matchsticks” is an important part of the texture and visual appeal of this classic dish.

Practicing your matchstick (or julienne) cutting skill will help with concentration and dexterity.

Burdock: Liver cleansing, blood building, good source of oligosaccharides

Serves: 2 – 4

Ingredients:

• 4 oz. carrot
• 4 oz. burdock
• 1 Tablespoon lemon juice
• 2 cups water
• 2 Tablespoons untoasted sesame oil
• 1 Tablespoon Tamari or soy sauce
• 2 teaspoons Mirin
• 1 Tablespoon Saké
• Pinch of sea salt
• Toasted sesame seeds, as garnish

*Jicama is a good substitute if you cannot find burdock, although it will not confer the medicinal health benefits of burdock.

Equipment:

• Medium bowl
• Medium sauté pan
• Wooden spoon 

 Instructions (video below for a visual demonstration)

1. Cut carrot into Asian julienne (matchsticks).
2. Fill a medium bowl with about 2 cups of water and add in the lemon juice.
   Peel burdock and cut into same size as carrots (place slices in lemon water to prevent oxidation).
3. Drain the burdock.
4. Heat the sauté pan over medium-high heat with sesame oil.
5. Add in the burdock.
6. Cook for about a minute, then add in the carrots. Stir to mix them.
7. Add in the liquid ingredients, and stir well.
8. Lower the heat to medium. If the ingredients look dry, add one to two tablespoons of water.
9. Keep stirring and cooking until the vegetables are just tender.
10. Taste for seasoning and add a pinch of salt if needed.
11. Serve the Kinipira Gobo topped with toasted sesame seeds.

This dish is wonderful on plain steamed rice.

Recipe by Karen Wang Diggs