Gobo (burdock root) is a staple root vegetable in Japan, and it makes a delicious salad when tossed with Japanese mayonnaise. Experience the perfect combination of gobo and mayonnaise with this Gobo Salad recipe.
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What is Gobo Salad?
Gobo Salad is a dish made with burdock root, tossed with Japanese mayonnaise and other seasonings. "Gobo" is the Japanese word for burdock root. You can enjoy the flavor and crunch of gobo, as well as its nutritional benefits.
This dish was originally created in 1986 by a Japanese company called KENKO Mayonnaise and has since gained popularity throughout Japan due to its delightful flavor and health benefits. The combination of the distinct flavor of gobo and the mild taste of Japanese mayonnaise makes it an irresistibly delicious dish.
Health benefits
Gobo salad is a dish with excellent health benefits. Gobo, a key ingredient in this salad, is known for its anti-inflammatory and antioxidant properties, which may help reduce the risk of chronic diseases. Additionally, it is high in fiber, which can promote healthy digestion and help lower cholesterol levels.
This vegetable is also low in calories, making it a great choice for those looking to maintain a healthy diet. It is definitely worth including in your daily meals.
A Guide to preparing gobo
Gobo requires the following preparations before use:
- Remove the dirt: Gobo usually has soil adhering to it, so wash off the dirt just before cooking.
- Lightly scrape off the surface: This is done to remove the earthy taste from gobo. In Japan, it is common to use the back of a knife or wrap aluminum foil around the gobo and rub off the skin. However, the most flavorful part of gobo is close to the skin, so be careful not to peel too much.
- Soak immediately after cutting: This process can remove harshness from the gobo and prevent discoloration. After cutting, soak the slices in water for about a minute. It is important not to soak them for too long, as the flavor may be lost.
To enjoy gobo at its best, it is important to prepare it properly.
Ingredients besides gobo
Gobo salad typically includes not only gobo but also carrots. Cucumbers and mizuna (Japanese mustard greens) are sometimes added. For a consistent texture and improved appearance, it is recommended to cut these vegetables into thin strips, similar in size to the gobo strips.
Additionally, you can add toasted sesame seeds and shichimi (Japanese seven-spice chili pepper) to taste, enhancing both texture and flavor.
Exploring Japanese mayonnaise
Japanese mayonnaise is an essential ingredient for this dish. It has a less acidic, creamier texture, and a mellower flavor compared to the mayonnaise commonly available worldwide. Can you find it in your local area? If not, you can also make your own. It is easy to make, so please refer to the page on "Homemade Japanese Mayonnaise" and give it a try.
📋Step-by-step recipe
Ingredients
- 1 gobo (burdock root) (about 5.3 oz/150 g each)
- 1.8 oz carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 2 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- 1 Tbsp toasted sesame seeds (optional)
Instructions
🕒 Total: 30 mins
Step 1
Thoroughly wash gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping it in aluminum foil.
Step 2
Cut the gobo diagonally into thin pieces about 2 inches (5cm) long, and slice each piece into thin strips.
Step 3
Soak the gobo strips in water for a minute, then drain them in a colander.
Step 4
Cut carrot into thin strips of a similar size to the gobo strips.
Step 5
Bring a large pot of water to a boil. Add the gobo strips and let them cook for 3 minutes. Then, add the carrot strips and let them cook for an additional minute.
Step 6
Drain the gobo and carrot strips in a colander and pat them dry with paper towels.
Step 7
Put the gobo and carrot in a bowl and toss them with sugar and soy sauce. Allow the mixture to cool down for about 5 minutes.
Step 8
Once the mixture has cooled, add Japanese mayonnaise and mix everything together.
Step 9
Serve in bowls and sprinkle with toasted sesame seeds to taste.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- To enjoy gobo at its best, it is important to prepare it properly according to the recipe. If you want to learn more about how to prepare gobo, please refer to the 'A guide to Preparing Gobo' section.
- After boiling, drain the gobo and carrot strips to remove any excess moisture. If there is any remaining moisture, the dish may become watery.
- After making sure the gobo and carrot strips have cooled down, mix them with mayonnaise. If you mix them with mayonnaise while they are still too warm, the components of the mayonnaise may separate, and the flavor could be compromised.
Recipe card
Gobo Salad (Burdock Root Salad with Mayonnaise)
Ingredients
- 1 gobo (burdock root) (about 5.3 oz/150 g each)
- 1.8 oz carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 2 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- 1 Tbsp toasted sesame seeds (optional)
Instructions
- Thoroughly wash gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping it in aluminum foil.
- Cut the gobo diagonally into thin pieces about 2 inches (5cm) long, and slice each piece into thin strips.
- Soak the gobo strips in water for a minute, then drain them in a colander.
- Cut carrot into thin strips of a similar size to the gobo strips.
- Bring a large pot of water to a boil. Add the gobo strips and let them cook for 3 minutes. Then, add the carrot strips and let them cook for an additional minute.
- Drain the gobo and carrot strips in a colander and pat them dry with paper towels.
- Put the gobo and carrot in a bowl and toss them with sugar and soy sauce. Allow the mixture to cool down for about 5 minutes.
- Once the mixture has cooled, add Japanese mayonnaise and mix everything together.
- Serve in bowls and sprinkle with toasted sesame seeds to taste.
Notes
- You can store it in the refrigerator for up to 3 days.
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