Yakuzen Tataki Gobo Burdock Roots
Immune Friendly Burdock with Sesame and Vinegar
Gobo, also known as burdock root, is one of those humble ingredients that always brings me back to my childhood kitchen, my dad’s favorite. It may look like a simple stick at the market, but once cooked, it becomes earthy, fragrant, and deeply satisfying. In Yakuzen cooking, Rich in fiber, polyphenols, and minerals, this nourishing root is a beautiful way to love for your gut health and immunity while enjoy a traditional taste..
4 Serving
Ingredients
1 burdock root, washed and cut into 5 cm pieces
1 tablespoon rice vinegar, for boiling
Pinch of salt
2 tablespoons rice vinegar
½ tablespoon dried goji berries, chopped
1–2 tablespoons ground roasted sesame seeds
½ tablespoon mirin
½ tablespoon soy sauce*
*Adjust as needed
Direction
1. Prepare the gobo. Bring a small saucepan of water to a boil. Add 1 tablespoon rice vinegar and a pinch of salt. Add the gobo pieces and cook for about 5 minutes, until slightly tender but still firm. If any pieces are very thick, cut them in half lengthwise before boiling so they cook evenly.
2. Make the sauce. While the gobo cooks, combine the rice vinegar, chopped goji berries, ground roasted sesame seeds, mirin, and soy sauce in a flat container. Mix well.
3. Tenderize the gobo. Drain the cooked gobo. While it is still warm, place the pieces on a cutting board and gently pound each piece a few times with the back of a knife. This loosens the fibers and helps the sauce soak in.
4. Marinate and serve. Transfer the warm gobo to the sauce and toss until evenly coated. Let it rest for at least 10 minutes before serving so the flavors can absorb..
Serving Suggestions
Finish with extra sesame seeds, thin strips of nori, katsuobushi bonito flakes, shiso, or a little yuzu zest, if desired.