burdock root

Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan.&nbsp;Think of it like a coleslaw, this salad goes well with any Japanese dish and bento.&nbsp;

Gobo Salad

gobo (burdock root) ((14", 36 cm; 5.3 oz, 150 g))

1.5 inch carrot ((1”

Tbsp rice vinegar

½ tsp soy sauce

tsp sesame oil (roasted)

½ tsp sugar

Tbsp toasted white sesame seeds

mayonnaise

shichimi togarashi (Japanese seven spice)

Gather all the ingredients.

Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).

Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.

Cut the carrot into the sticks about the same size as gobo.

Bring 2 cups of water to boil and cook the carrot for 1 minute.  Scoop up the carrot using a sieve or slotted spoon.

Then add the drained gobo into the pot and cook for 2 minutes.

Drain completely (I use a salad spinner) and transfer to a large bowl.

While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.

Add 1 ½ tsp sugar, and mix all together.  This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.

Grind 3 Tbsp sesame seeds with mortar and pestle.

Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

To Store

Dressed in a delicious sesame sauce, this Pounded Burdock Root (Tataki Gobo) is a popular dish appeared in Osechi, Japanese New Year Food, which is said to bring good luck.

Pounded Burdock Root with Sesame Sauce (Tataki Gobo)

gobo (burdock root) ((150 g, 5.3 oz))

water ((for soaking gobo))

tsp rice vinegar ((for soaking gobo))

soy sauce

mirin

tsp rice vinegar

In a frying pan (do not add oil), toast sesame seeds (2 Tbsp) until they are fragrant and starting to pop. Keep some distance from the heat and shake the pan to toast.

Transfer to a mortar (suribachi). Using a pestle (surikogi), grind the sesame seeds until 80% of the sesame seeds are ground (to keep the texture of sesame seeds).

Add soy sauce (1 Tbsp), mirin (1 Tbsp), and rice vinegar (1 tsp) to the sesame seeds.

To Prepare Sesame Sauce

Peel gobo skin with the back of a knife. Don’t use a vegetable peeler to peel gobo’s skin because the earthy delicious flavor is just right below the skin and you don’t want to peel it off.

Cut the gobo into 5 inches (12 cm), and then cut each piece in half. If it’s a very thick piece, you can cut that piece in half again.

Add 1 tsp rice vinegar (1 tsp) in the water (4 cups, 960ml). Soak gobo in vinegar water for 3 minutes so the gobo retains its color. Drain and set aside.

To Prepare Gobo

Add gobo in the saucepan filled with water (4 cups, 960 ml). Bring it to a boil. Once boiling, lower the heat to medium and cook for 13-15 minutes, or until the gobo is tender but firm. Drain gobo and transfer to the cutting board.

To Cook Gobo

Pound gobo with the pestle (surikogi or a rolling pin from end to end until the fibers are smashed. This allows the sauce to go through the fibers of the gobo. Then cut them in half (2.5 inches/6 cm pieces).

While gobo is still hot, transfer into the sesame sauce and coat well. Gobo can absorb the flavors when they are hot.

To Dress with Sesame Sauce

Serve immediately at room temperature or serve chilled. You can put Tataki Gobo in an airtight container and keep in the refrigerator for up to 3 days.

To Serve and Store

Burdock root is a terrific garden vegetable full of vitamins and minerals amazing medicinal properties - it&#039;s also delicious if you know how to cook it properly! It&#039;s perfect when simply roasted in olive oil with salt and pepper - the flavor is nutty with a slight chew. Learn a few extra additions to make your roasted burdock root extra special and to get the most out of this fall and winter side dish!

Roasted Burdock Root

lb burdock root

Tbsp extra virgin olive oil

salt

pepper

sesame seeds (optional

Preheat the oven to&nbsp;400°F.

Wash the burdock roots well to remove any dirt and grit, then slice into one inch rounds.&nbsp;

Place the burdock rounds into a bowl and toss with olive oil, salt, and pepper.&nbsp;

Spread the roots out onto a sheet pan, cut sides down. Roast for 15 minutes or until golden on one side, then flip. Return to the oven for another 10 minutes.

Add a splash or two of soy sauce and a sprinkle of seasme seeds when serving, if desired.

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The most viewed burdock root recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine