Inspired by: Kinpira gobō
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Kinpira — Braised Burdock & Carrot
- Serves
- 4
- Portion
- ≈70 g
- Time
- 20 min
- Texture
- Tender-crisp
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Burdock root (gobo) | gobo, fine julienne (or parsnip) | 200 g | 1000 g | |
| Carrot | fine julienne | 150 g | 750 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Brown-rice syrup / rice malt | 2 tsp | 10 g | 50 g | |
| Water | ¼ cup | 60 ml | 300 ml | |
| Sesame seeds (til) | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Soak burdock in water 5 minutes; drain.
Step 2: Sauté burdock and carrot in sesame oil 3 minutes.
Step 3: Add water, soy and rice syrup; cook until absorbed and tender (8 minutes).
Step 4: Sprinkle sesame.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChilli flakes→Toa pinch of ginger
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