Peko Peko — Kinpira Gobo
On a whim I bought some burdock root the last time I was at World Foods. Somewhere I read that it brought special sweet, mild yet savory, woody flavors to soups. Little did I know that I was going to use it up quite nicely when recreating the Kinpira Gobo recipe from my new Peko Peko cookbook. A traditional Japanese appetizer sauteed in sesame oil, sake, and soy sauce. I even used a freshly harvested ripe red serrano chile from my garden! The recipe is quick and easy, though I am not much of a gobo “whittler” as the directions required, the outcome was pretty terrific. I was better off slicing thin matchsticks and soaking the burdock (gobo) for 10 minutes. I also added some of my black sesame seeds, just because they are pretty.
Tonight’s dinner combined some savory and sweet grilled Yakitori, pickled cucumbers in rice wine vinegar and the new delights of Kinpira Gobo, burdock root, carrot and red chile. On the side, grilled bok choy. For dessert we enjoyed some lovely sweet apricots in a honey lemon drizzle with roasted almonds.
Family friendly, yes. Peko Peko: A Charity Cookbook for Japan is just wonderful, and it supports Japan’s recovery from the earthquake and tsunami.
|Kinpira Gobo – Burdock Root and Carrots with Sesame Seeds
|Sweet cucumbers in rice vinegar, apricots with honey, lemon and almonds.
|Drizzled with olive oil and sea salt, grilled bok choy
|Grilled and charred chicken Yakitori