Thank you so much 😁👍 I live in San Francisco and used to live in Hawaii where I could buy kinpira gobo all day long - thank you 😊🙏 I now have inspiration to make myself my own 😋
I love Kimpira! I just made a huge batch for New Years. 😁 (I always watch YT videos after I wake up, so your enthusiasm this morning is much appreciated.) 😉😆 Have a great day!
I remember hearing about Kinpira from an anime I watched more than 10 years ago. I didn't know about Burdock then, but I thought it would be nice to fry carrots that way. I fry my julienned carrots with beans and onions. I love it! It turns out very sweet without needing to add sugar 😊
Burdock is such an underutilized vegetable in the US, but I think it’s changing. I was introduced as a teen at what would, at the time, be called a hippie vegetarian restaurant in a big city. I loved the earthy taste, texture, and crunch. It was hard to find for a long time, but now even my regular grocery store chain will have it occasionally. What do you think about adding julienned kohlrabi to kinpira? I consider kohlrabi to be another overlooked vegetable, but we love it. I know it pairs very well with carrots, but I’m not sure about burdock. But I’ve got quite a bit of it in my fridge at the moment, as it came in my CSA farm share. I’d love to hear what you think of adding it to this recipe - or any others that I may not have considered. Thanks as always for providing such great content.
I like it myself, but I have never -- in 30 years -- be able to shake the (false, of course) mental image of: "This is wood. This is wood that I can eat. I feel like a beaver. This is wood!!" haha
Wow that's great to hear that's its become more widely available. When I lived there over a decade ago I only ever saw it at Asian supermarkets. When I lived in NY I used to forage for it in parks along the Bronx River.
Whoops, hit reply too soon. Regarding Kohlrabi it's funny that you mention it. I've never used it with gobo, but I used to make kinpira with kohlrabi and carrots a lot. It has a really great texture! You'll want to cook it for a little less time than for gobo though, otherwise it looses it's crunch.
This will taste great cold, room temperature, or warm. It's a very popular addition to bento boxes in Japan. Hope you try it! I've made this with lotus root and it's wonderful, too.
Favourite Dish Of Our FM S. Jaishankar 🇮🇳🤝🇯🇵
Thank you so much 😁👍 I live in San Francisco and used to live in Hawaii where I could buy kinpira gobo all day long - thank you 😊🙏 I now have inspiration to make myself my own 😋
I hope you enjoy it! You can pick up gobo at Nijiya Market in Japantown.
@@NoRecipes great to know they have it!
I love Kimpira! I just made a huge batch for New Years. 😁
(I always watch YT videos after I wake up, so your enthusiasm this morning is much appreciated.) 😉😆
Have a great day!
😄 glad I could get your morning started with some ⚡️ It's funny because I've been watching your videos at night before bed. They're super relaxing.
@@NoRecipes The Yin to your Yang! 😆
hello SIR chef wow looks so delicious watching your video new friend from italy 🇮🇹 sending my big support 👍🔔💚🇮🇹
Thanks, and welcome to the channel! I hope you have a nice weekend!
I really like kinpira- gobo‼️ Thank you for wonderful recipe👍 I enjoyed😆 Have a wonderful day✨✨
You're welcome! Thank you for dropping by the premier as always! Have a great week😀
Gobo reminds me actually of parsnip which is widely available in some places, so I use it instead!
Great idea! Parsnip has much stronger flavor than gobo, but I think a kinpira made with it would be pretty good with carrots.
Really great recipe! Thank you for sharing
Thanks!
I really enjoy your enthusiasm , cooking knowledge, and recipes. I love carrots. I’m trying this.
Thank you! I hope you enjoy this😀
look delicious i want to try 😋😋😋😋
Thanks! I hope you enjoy it😀
You are a great cook it's a pleasure to watch your cooking videos, thank you so much for sharing 👏 😋
You're welcome! Thanks so much for the kind words!
thanks for sharing us this amazing recipe
You're welcome Rita!
Great idea! Thanks for the recipe!
You're welcome! Have a great week 😀
Ohhh, I see this in my future!
😄 I hope you enjoy it Chloe!
I remember hearing about Kinpira from an anime I watched more than 10 years ago. I didn't know about Burdock then, but I thought it would be nice to fry carrots that way. I fry my julienned carrots with beans and onions. I love it! It turns out very sweet without needing to add sugar 😊
Thanks for sharing! Kinpira with carrots is great because they're so sweet as you mentioned.
Burdock is such an underutilized vegetable in the US, but I think it’s changing. I was introduced as a teen at what would, at the time, be called a hippie vegetarian restaurant in a big city. I loved the earthy taste, texture, and crunch. It was hard to find for a long time, but now even my regular grocery store chain will have it occasionally.
What do you think about adding julienned kohlrabi to kinpira? I consider kohlrabi to be another overlooked vegetable, but we love it. I know it pairs very well with carrots, but I’m not sure about burdock. But I’ve got quite a bit of it in my fridge at the moment, as it came in my CSA farm share. I’d love to hear what you think of adding it to this recipe - or any others that I may not have considered. Thanks as always for providing such great content.
I like it myself, but I have never -- in 30 years -- be able to shake the (false, of course) mental image of: "This is wood. This is wood that I can eat. I feel like a beaver. This is wood!!" haha
Wow that's great to hear that's its become more widely available. When I lived there over a decade ago I only ever saw it at Asian supermarkets. When I lived in NY I used to forage for it in parks along the Bronx River.
Whoops, hit reply too soon. Regarding Kohlrabi it's funny that you mention it. I've never used it with gobo, but I used to make kinpira with kohlrabi and carrots a lot. It has a really great texture! You'll want to cook it for a little less time than for gobo though, otherwise it looses it's crunch.
😆 It does look like a stick.
168 like 👍. It’s absolutely amazing delicious and unique recipe 👌😋. New here
Thanks and welcome to the channel!
subscribed..........
Welcome to the channel!
Mmmmmm!!
😄
Can this be served cold?
This will taste great cold, room temperature, or warm. It's a very popular addition to bento boxes in Japan. Hope you try it! I've made this with lotus root and it's wonderful, too.
Yep, it's good warm but as @kathcares mentioned it's a side dish that's often served at room temperature.
😌🤤🤤🤤🤤😌☝️☝️☝️❤️❤️❤️
😁😁😁