November 10, 2020

Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.

Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it. 

This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!

sliced beets on a blue square plate with okazu and sesame seeds on top
Servings: 3-4
Prep & Cooking time: 15-20 minutes 



2 beets, peeled and julienned
1 tbsp. cooking oil
2 tbsp. Chili OKAZU (please adjust as you like)
1½ tbsp. soy sauce
Sesame seeds (if you want more than what OKAZU has)



1. Peel and cut the beets into matchstick pieces (julienne).

2. In a frying pan, add the oil and heat over medium high heat. Add the beets to the oil and stir fry. 

3. Add the soy sauce and cook until most of liquid evaporates.

4. When the liquid is almost gone, add the OKAZU and sprinkle on the sesame seeds.

In this recipe:


Use for spicier beets:

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