Kinpira gobo
Kinpira gobo is a classic Japanese side dish made from julienned burdock root and carrots, stir-fried in a savory-sweet sauce of soy sauce, mirin, and sesame oil. It is a staple in Japanese home cooking, often served as part of a traditional washoku meal or as an accompaniment to rice.
🍽️ Nutrition at a glance
This dish is low in fat and moderate in carbohydrates, primarily from the natural sugars in the vegetables and the small amount of sweetener used. It is a good source of dietary fiber, manganese, and potassium, with a typical serving containing around 80-100 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 18 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin K | 45 mcg |
| Manganese | 0.6 mg |
| Folate | 35 mcg |
| Magnesium | 30 mg |
| Iron | 1.2 mg |
| Vitamin B6 | 0.15 mg |
| Phosphorus | 45 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Kinpira gobo is culturally significant for its use of burdock root, a vegetable deeply rooted in Japanese cuisine and valued for its earthy flavor and potential digestive benefits. Its preparation method, which involves quick stir-frying to retain texture, exemplifies the Japanese emphasis on preserving the natural qualities of ingredients.
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AI estimate may be inaccurate · Terms