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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 12: Kimpira Gobo, Salmon Shimeji and Green Onion Foil Wrap, Potato Daikon Leaf Miso Soup, Rice

Thursday, July 8th, 2010
BAM 12: Salmon Shimeji and green onions foil wrap, Kimpira Gobo, Potato and Daikon Leaf Miso Soup and Rice.
BAM 14

I am going to start with Kimpira gobo. I previously posted a recipe for Kimpira Renkon, which is very similar, but I think they both deserve a post.

As I mentioned in the Kimpira Renkon post, kimpira is a side dish that is usually made of root vegetables. Most commonly it is made from, gobo, renkon and carrots, although daikon and goya (bitter melon, I'm not talking about the canned food) are also good.

During the Edo Period, gobo was regarded as a food that gives one strength. Kimpira gobo was named after Sakada Kinji's son Kimpira who was nicknamed Kintaro (A fictional character who was known for his brute strength). Kimpira gobo was therefore thought to be a fitting name for this dish.

Gobo/carrot and renkon kimpira are my favorite kimpira dishes, I don't think I could choose which one I liked better. I don't like it, however, when it's been simmered or braised. Kimpira should be shari shari (sound of the vegetables against your teeth) and have a nice bite to them. The important thing to note when making any kind of kimpira is to cook it briskly in oil before adding in the sauce ingredients, and to not simmer it for a long time.

Ingredients (2 Servings)
2 cups of prepped gobo and carrots cut into match sticks
2 teaspoons of sesame seed oil
2 tablespoons of soy sauce
1 tablespoon of sake or mirin
1 tablespoon of sugar
1/8 teaspoon of dashi powder (optional)
sprinkling of sesame seeds

Directions
1) Wash, peel and slice the gobo into match sticks. Don't make them too thin because it's harder to get crunchy gobo. Cut the carrots the same way.
2) Soak the gobo in water as you're cutting for aku nuki.
3) Drain and try to shake as much water out as you can.
4) Get a pot or large frying pan hot. Add the sesame oil and coat the bottom of the pan.
5) Add the gobo and carrots and stir fry so they don't stick to the bottom of the pan. Stir fry constantly for about 4-5 minutes.
6) Add the mirin, sugar and soy sauce in that order. You can also add the dashi powder last but that's optional. The reason why you don't want to put in the soy sauce and sugar first is because it will burn.
7) Turn off the heat or put it on low and stir fry constantly until the flavors are absorbed. Approximately 1-2 minutes.
8) Serve in bowls and sprinkle with sesame seeds.

Cut off about 1.5-2 inch pieces and then cut that in half. Cut the half into even pieces.
Kimpira gobo-cut gobo

If the root is fatter, you will want to cut it into more pieces. Make sure they are even with the other pieces.
Kimpira gobo-cut gobo2

Drop the match sticks into a bowl of water as you cut otherwise they will turn brown and create a bitter taste.
Kimpira gobo-in water

Stir fry quickly in sesame seed oil, stirring constantly.
Kimpira gobo-stir fry

Add the sauce ingredients and turn off the heat. Continue to stir for 1-2 minutes.
Kimpira gobo-add sauce

Cool in a tupperware. The faster it cools, the faster it will absorb the sauce.
Kimpira gobo-cool in tupperware

Kimpira gobo the next day is even better. Give the kimpira a turn once or twice and it will marinate nicely.
Kimpira gobo-next day

Sprinkle with a few sesame seeds.
Kimpira gobo-served

tags: Gobo  Carrots 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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