Sauteed Carrots and Gobo

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

(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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