How to cook Gobo (Burdock Root), 3 waysー ごぼうの料理3種

Introducing how to cook gobo (burdock root) in 3 different ways-- Japanese style. I hope you can find gobo in your area.

This tasty side dish can be made in the traditional Japanese style (kinpira gobo) or with a more modern twist (chips and gobo salad). Have fun experimenting with and discovering new flavors!

*Clean/wash the gobo and carrot well, no need to peel the skin !



お馴染みのごぼう、3種の料理を紹介しました。一つずつでも作って、楽しんでください。

#1---Kinpira Gobo

100-120g gobo, shaved
1 small (50-60g) carrot, shaved
1 Tbsp oil (of your choice)
1 small dried red pepper, seeded and chopped
1/2 -1 Tbsp sugar
1 Tbsp sake (Japanese rice wine)
1 Tbsp soy sauce
1 tsp rice wine vinegar
1 tsp dark sesame oil
roasted sesame seeds


#2---Gobo and Carrot Salad

100-120g gobo, sliced thin diagonally and julienned
1 small (50-60g) carrot, sliced thin diagonally and julienned
3 Tbsp mayonnaise
1 Tbsp miso
1 Tbsp lemon juice
chopped green onion

#3---Gobo Chips

100-120g gobo, sliced thin diagonally
2 Tbsp corn starch
oil (for deep frying)
sea salt