Gobo Burdock Root Recipe

I tried this dope gobo dish with julienned burdock root and carrots tossed in sesame oil, soy sauce, mirin, and sake, and honestly, the mix of sweet, savory, and spicy flavors totally blew my mind and made dinner feel like a legit celebration.

I love my Gobo Burdock Root recipe cause its got fresh burdock root and crunchy carrots tossed in sesame oil, soy sauce, mirin and sake. This dish is rich in fiber and antioxidants.

A touch of sugar and red pepper flakes bring a warm balance, finished with toasted sesame seeds.

Ingredients

• Burdock root (gobo): It’s high in fibre and has a unique earthy taste that adds crunch for health and flavor.
• Carrot: Naturally sweet and a great source of vitamin A, they give a yummy crunch that’s good for you.
• Soy sauce: This ingredient brings a salty, umami punch that really deepens the overall flavor, even though it’s heavy on sodium.
• Mirin: A sweet rice wine that perfectly balances the saltiness with a mild, sugary zing that makes it all come together.

Ingredient Quantities

• 1 medium burdock root (gobo), peeled and julienned
• 1 medium carrot, julienned
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon toasted sesame seeds (for garnish)

How to Make this

1. Start by peeling the burdock root (gobo) and carrot then slice them into thin julienne strips.

2. Heat the sesame oil in a large frying pan over medium heat until it’s nicely warmed up.

3. Add the julienned burdock root and carrot to the pan and stir-fry them for around 4 minutes so they get a little soft.

4. Pour in the soy sauce, mirin, and sake, stirring everything together to make sure the slices are evenly coated.

5. Sprinkle in the sugar and add the red pepper flakes if you’re using them, mixing well into the sauce.

6. Keep cooking for another 3 to 4 minutes until the vegetables are tender but still have a bit of crunch.

7. Give the mixture a taste and adjust any seasoning if needed.

8. Once done, take the pan off the heat and let it sit for a minute.

9. Transfer the veggies to a serving bowl and sprinkle the toasted sesame seeds evenly on top.

10. Serve your Gobo Burdock Root dish warm and enjoy it alongside rice or your favorite meal.

Equipment Needed

1. Vegetable peeler – needed to peel the burdock root and carrot
2. Cutting board – for safe chopping and julienning the vegetables
3. Chef’s knife – used for slicing the veggies into thin strips
4. Large frying pan – to stir-fry the burdock root and carrot
5. Spatula – helps with mixing and cooking in the pan
6. Measuring spoons – for accurately adding sesame oil, soy sauce, mirin, sugar, and red pepper flakes
7. Measuring cup – for measuring out sake
8. Serving bowl – to transfer the cooked veggies for serving

FAQ

• Q: What exactly is gobo?
  A: Gobo is the burdock root used in Japanese cooking. It’s kinda earthy and fibrous, giving the dish a unique texture.
• Q: Can I substitute mirin if I don’t have it?
  A: Yeah, you can try mixing a bit of sugar with rice vinegar as a substitute, but the flavor might be slightly different.
• Q: How do I julienne the burdock root properly?
  A: Just peel it and cut it into long thin strips. It doesn’t need to be perfect; rough slices work just fine.
• Q: Is this dish spicy?
  A: It can be if you add the red pepper flakes. If you prefer it mild, you can easily leave em out.
• Q: What can I serve with Gobo Burdock Root?
  A: This dish goes great with steamed rice or can even be served as a side to other Asian inspired meals.

Gobo Burdock Root Recipe Substitutions and Variations

• Sesame oil: you can try using a neutral oil like canola or peanut oil if you dont have sesame oil on hand
• Soy sauce: coconut aminos works great as a substitute if you’re looking to lower the sodium or simply want a different twist
• Mirin: mix a little white wine with extra sugar, roughly the same amount, to mimic that sweet tang
• Sake: dry sherry or a splash of rice wine make a fine alternative if you’re short on sake
• Red pepper flakes: if you’re after a different kind of heat, use some chopped fresh chili or a pinch of cayenne powder

Pro Tips

Alright, here are a few pro tips to kick this recipe up a notch:

1. When you’re slicing the burdock root and carrot, try soaking the julienned pieces in cold water for about 10 minutes. This not only cleans off extra starch but also makes the veggies crisper when you cook them.

2. Be sure to stir the veggies constantly when they hit the hot pan with sesame oil. If you don’t stir them enough, they might burn on the edges while still being raw in the middle.

3. Toast the sesame seeds separately on low heat for a couple of minutes. It’s a small extra step that brings out their nutty flavor way more than just dumping them in at the end.

4. Always taste as you go. The balance of soy sauce, mirin, and sugar might need a little tweak depending on your taste. It may sound obvious, but a quick adjustment can make all the difference.

To put it all together, start by peeling your burdock root and carrot and cutting both into thin, stick-like strips. Then heat up your sesame oil in a large pan on medium heat until it’s just warmed up enough. Add the veggies and stir-fry them for about 4 minutes until they start softening. Next, add in soy sauce, mirin, and sake, making sure every piece is well coated. Sprinkle in the sugar and red pepper flakes if you like it spicy, and let it cook for another 3 to 4 minutes until the vegetables get tender but still leave a slight crunch.

Once cooked, take the pan off the heat, let it sit for a minute, then transfer everything to a bowl. Top it off with your freshly toasted sesame seeds. Serve it warm on its own or alongside a bowl of rice for a full meal. Enjoy!