Gobo Salad Japanese Burdock Root Salad Recipe

I absolutely love this Gobo Salad recipe because it’s a perfect blend of crunchy textures and umami flavors that just screams comfort food with a healthy twist. Plus, toasting those sesame seeds brings out a nutty aroma that’s just irresistible and makes every bite feel like a flavor-packed adventure!

I enjoy making colorful dishes, and my Gobo Salad showcases the delightful crunch and earthy flavor of burdock root, complemented by a medium carrot to boost the texture and vibrancy. The toasted sesame seeds contribute to the nuttiness, while a blend of mayonnaise, rice vinegar, soy sauce, and sesame oil adds richness.

This salad is a rainbow of delightful contrasts—nutty, creamy, crunchy, and earthy, all at once. Best of all, it’s packed with nutrients!

Ingredients

Burdock Root (Gobo):
High in fiber and prebiotics; promotes good digestive health.

Carrot:
Rich in antioxidants and vitamins; contributes natural sweetness.

Sesame Seeds:
A good source of beneficial fats and proteins; adds nuttiness.

Rice Vinegar:
Gives a tart taste; counteracts richness with sharpness.

Soy Sauce:
Imparts umami richness; supplies necessary amino acids.

Ingredient Quantities

• 200g burdock root (gobo)
• 1 medium carrot
• 2 tbsp sesame seeds, toasted
• 2 tbsp mayonnaise
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• Pinch of salt
• Water with a few drops of vinegar (for soaking burdock root)

Instructions

1. Wash the burdock root thoroughly under running water. Use a vegetable peeler to remove the outer skin and cut the root into thin julienne strips.

2. Put the burdock slices in a bowl of water with a few drops of vinegar to keep them from turning brown, and let them soak for about 10 minutes.

3. At the same time, prepare the carrot by peeling it and cutting it into thin julienne strips, similar to those you cut from the burdock root.

4. Burdock strips need to be dried. Drain them and rinse them under cold water. After this, the proper drying method is to use a paper towel and pat the burdock dry.

5. In a pan of medium size, over medium heat, heat the sesame oil. Cut the burdock and the carrot into strips and add them to the pan. Sauté for about 5 minutes; they should be tender but not mushy.

6. In a small bowl, mix the mayonnaise, rice vinegar, soy sauce, and sugar together until combined.

7. Transfer the sautéed burdock and carrot to a large mixing bowl. Add the dressing from the small bowl and toss everything together until the vegetables are evenly coated.

8. In a few minutes, you can transform the flavor and texture of the sesame seeds from “meh” to “magnifique.” That’s because toasting releases oils and amps up the inherent nuttiness of these tiny powerhouses, turning them into an aromatic, irresistible topping for dishes from salads to stir-fries.

9. Combine gently once more to mix the toasted sesame seeds in with the salad.

10. To taste, add a pinch of salt to the salad and mix well. Serve the gobo salad either warm or chilled as a delightful side dish.

Equipment Needed

1. Vegetable peeler
2. Cutting board
3. Knife
4. Bowl (medium-sized)
5. Paper towels
6. Pan (medium-sized)
7. Small bowl
8. Measuring spoons
9. Mixing spoon or spatula

FAQ

• What is gobo (burdock root)? Gobo is the Japanese name for burdock root, a long, slender root vegetable known for its earthy flavor and crunchy texture.
• Why do I need to soak the burdock root in vinegar water? Soaking the burdock root in vinegar water prevents it from browning and helps to remove any astringency.
• Can I use a different type of vinegar? Rice vinegar is preferred for its mild flavor, but you can use apple cider vinegar or white vinegar if necessary.
• Is there a substitute for sesame oil? Sesame oil adds a unique nutty flavor, but if you need a substitute, you can use another neutral oil with a few drops of toasted sesame seasoning.
• Can this salad be made ahead of time? Yes, you can prepare the salad a few hours in advance, but it’s best enjoyed fresh for optimal texture.
• How do I toast sesame seeds? Simply place them in a dry skillet over medium heat and stir frequently until they are golden and fragrant.
• Is there an alternative to mayonnaise? You can use a vegan mayo or a yogurt-based dressing as a substitute for mayonnaise if preferred.

Substitutions and Variations

Burdock root (gobo), 200 g: If you can’t find burdock root, substitute with parsnip or lotus root. Both will give you a slightly different texture but will work fine in this recipe.
Mayonnaise, 2 tbsp: For a lighter option, substitute Greek yogurt or a plant-based mayonnaise alternative.
1 tbsp rice vinegar: You can use apple cider vinegar or white wine vinegar as substitutes in a pinch.
1 tablespoon soy sauce: Gluten-free alternatives include tamari or liquid aminos.
1 tablespoon sesame oil: Substitute with olive oil or peanut oil for a different flavor.

Pro Tips

1. Peel and Julienne Precisely When preparing the burdock root and carrot, ensure that you peel them thoroughly and julienne them into evenly sized strips. This ensures even cooking and a better texture in the finished salad.

2. Proper Burdock Soaking Soak the burdock root slices in water with vinegar promptly after cutting to prevent browning. The acidic water not only helps maintain the color but also slightly tenderizes the root.

3. Optimize Sesame Oil Usage When heating the sesame oil, make sure not to let it reach its smoking point. This helps retain its nutty flavor, which enhances the overall taste of the sautéed vegetables.

4. Balance the Dressing Taste the dressing before adding it to the salad to ensure the balance of flavors. You can adjust the amount of rice vinegar or sugar according to your preference for a more tangy or sweet dressing.

5. Even Toasting of Sesame Seeds Toast the sesame seeds until they are golden brown, watching closely to avoid burning. This enhances their nutty flavor, which adds depth to the salad. Toss them in at the end for maximum crunch and aroma.