Japanese Kinpira Gobo
Kinpira Gobo is a classic Japanese side dish made from julienned burdock root and carrots, often with sliced lotus root, sautéed in a sweet and savory sauce. It's a staple of home cooking and bento boxes, known for its satisfying crunch and earthy flavor. The dish originates from Japan and is a prime example of the 'kinpira' cooking style, which involves stir-frying and simmering.
🍽️ Nutrition at a glance
This dish is low in fat and protein, with its carbohydrates coming primarily from the fibrous root vegetables. It provides a good source of dietary fiber, manganese, and potassium, with a typical serving containing roughly 100-120 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 4.5 g |
| Fiber | 3.5 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Potassium | 320 mg |
| Vitamin C | 8 mg |
| Vitamin K | 15 µg |
| Manganese | 0.6 mg |
| Iron | 0.8 mg |
| Magnesium | 25 mg |
| Folate | 20 µg |
| Calcium | 40 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
The name 'kinpira' is said to evoke the image of a golden warrior, referring to the dish's golden-brown color and robust texture. Nutritionally, it's a fantastic way to increase intake of prebiotic fiber from burdock root, which supports gut health.
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AI estimate may be inaccurate · Terms