Tataki Gobo - Pounded Burdock Root With Sesame Sauce
Tataki Gobo - Pounded Burdock Root With Sesame Sauce

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tataki gobo - pounded burdock root with sesame sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tataki Gobo - Pounded Burdock Root With Sesame Sauce is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Tataki Gobo - Pounded Burdock Root With Sesame Sauce is something which I have loved my entire life.

Burdock root or gobo is a deep root that grows straight down into the ground which symbolizes stability for house and family. Tataki Gobo is a traditional Japanese New Year's dish where burdock root is cooked, pounded, and dressed with sesame sauce. You can eat Pounded Burdock Root with Sesame Sauce just like snacks.

To begin with this recipe, we have to prepare a few components. You can have tataki gobo - pounded burdock root with sesame sauce using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
  1. Get 1 to 2 Burdock root
  2. Get 5 tbsp plus Ground sesame seeds (white)
  3. Make ready 2 tbsp ★Soy sauce
  4. Prepare 2 to 3 tablespoons ★Sugar
  5. Prepare 1 to 2 tablespoons ★Vinegar
  6. Take 1 dash ★Salt
  7. Take 1 ★Umami seasoning

Burdock root can also be used in cosmetics. It can block the enzyme that breaks down elastin, the protein that gives skin its elasticity. Burdock root, greater burdock or edible burdock root is called "gobou/牛蒡" in Japanese. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with Simmered burdock appetizer. "Kinpira" burdock, thinly cut and fried with sake, soy sauce, mirin and.

Steps to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
  1. Make the sesame-vinegar sauce. I think this tastes best if the ratio of ground sesame seeds and the ★ flavoring ingredients (soy sauce, sugar, vinegar) combined is the same. Please do any fine-adjusting to your taste.
  2. Wash the burdock root, scrape off the peel and cut into 10 to 15 cm lengths (so that they'll fit in the pan). Fill the pan with water and bring to a boil, add a little vinegar (not listed in the ingredients) and boil the burdock root.
  3. Boil until it's still crunchy (about 5 to 6 minutes). Pound the burdock root with a rolling pin or similar lightly to crush the fibers.
  4. Cut the burdock root into 5-6 cm pieces that are easy to eat, and shred with your hands. (Use your hands, don't cut with a knife.)
  5. Put the burdock root in the sauce from Step 1 while it's still warm.
  6. Let it cool down completely and store in the refrigerator. It will keep for 4 to 5 days with no problem. Make a ton of it and use as a "chopstick rest" side dish with a difference! Or serve as a snack with tea! Great in bentos, or just for snacking on, too.
  7. Since it keeps well, it's great for osechi (New Year's feast food) and bentos! The sesame-vinegar sauce can be used on asparagus or spinach, and it's absolutely delicious on mochi rice cakes! Please give it a try!
  8. I tried the sesame sauce on microwave-cooked kabocha squash . Hehe…delicious!

Burdock root, gobo in Japan, is a large, nutritious, and healthy root vegetable Younger burdock root has a milder flavor and is an excellent addition to salads. Another favorite is Kinpira gobo, which is burdock root braised in sake, mirin and soy sauce-based sauce. Gobo or burdock root is a vegetable that really tastes Japanese to me. Gobo is available year-round, but its true season is the fall to winter months. Since the root is quite fibrous, one of the usual ways to prepare it for Japanese recipes is to shave it very thinly.

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