Sauteed Carrots and Gobo

Japanese Fried Chicken, Cucumber Shiso Pickles, Layered Salmon Rice, Green Beans with Toasted Sesame Sauce, Sautéed Carrots and Gobo Image by: Japanese Fried Chicken, Cucumber Shiso Pickles, Layered Salmon Rice, Green Beans with Toasted Sesame Sauce, Sautéed Carrots and Gobo Author: Canadian Living

(Kimpira Gobo)
This traditional Japanese vegetable dish has an earthy aroma that adds a touch of sweet heat to the crunchy vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 2 gobo
  • 1 carrots
  • 2 tablespoons vegetable oil
  • 1 finger chili thinly sliced into rounds
  • 2 tablespoons packed brown sugar
  • 3 tablespoons mirin
  • 2 tablespoons Japanese soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil

Method

Peel gobo and carrot; cut into 1-1/2- x 1/8-inch (4 cm x 3 mm) matchsticks, submerging in cold water to prevent gobo from browning. Drain well in colander.

In large skillet, heat vegetable oil over medium-high heat; sauté chili for 5 seconds. Add gobo mixture; sauté for 3 minutes. Sprinkle with sugar; sauté for 1 minute. Add mirin and soy sauce; sauté for 1 minute. Transfer to plate; let cool for 10 minutes. Sprinkle with sesame seeds and sesame oil; toss to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional facts Per serving: about

  • Sodium 466 mg
  • Protein 3 g
  • Calories 221.0
  • Total fat 12 g
  • Potassium 319 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sauteed Carrots and Gobo

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