Gobo (burdock root) is a staple root vegetable in Japan, and it makes a delicious salad when tossed with Japanese mayonnaise. The flavors of gobo and mayonnaise complement each other incredibly well.
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What is Gobo Salad?
Gobo Salad is a dish made with burdock root that is tossed with Japanese mayonnaise and other seasonings. "Gobo" is the Japanese word for burdock root. You can enjoy the flavor and crunchiness of gobo as well as the nutritional benefits it provides.
This dish was first created in 1986 by a Japanese company called "KENKO Mayonnaise," and it has since gained popularity throughout Japan due to its delightful flavor and focus on health. The combination of the distinct flavor of gobo and the mild taste of Japanese mayonnaise is irresistibly delicious.
Health benefits
Gobo salad is also a dish with excellent health benefits. Gobo, a key ingredient of this dish, is known to have 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.
Furthermore, this vegetable is low in calories, making it a great choice for those looking to maintain a healthy diet. It is a vegetable that should be considered for addition to your daily diet.
A guide to preparing gobo
Gobo requires the following preparations before use:
- Remove the dirt: Gobo usually has soil adhered to it, so wash off the soil just before cooking.
- Lightly scrape off the surface: In Japan, it is common to use the back of a knife or wrap aluminum foil around the gobo and rub off the skin. The most flavorful part of gobo is near the skin, so be careful not to peel too much.
- Soak immediately after cutting: This process can remove harshness from gobo and prevent discoloration. After cutting, soak the slices in water for about a minute. It is important not to soak it for too long, as the flavor may be lost.
To enjoy gobo deliciously, it is important to prepare it properly.
Ingredients besides gobo
This dish typically includes not only gobo but also carrots. Occasionally, cucumber and mizuna (Japanese mustard greens) are added. For a consistent texture and improved appearance, it is recommended to cut these vegetables into thin strips the same size as the gobo strips.
Additionally, you can add toasted sesame seeds and shichimi pepper (Japanese seven-flavor chili pepper) according to your taste to enhance 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 than the mayonnaise commonly available worldwide.
Can you find it in your local area? If not, you can make your own. To learn more about making Japanese mayonnaise, please refer to this linked page.
Ingredients
- 1 (5.3oz./150g) gobo (burdock root)
- 1.8 oz. (50g) carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 3 Tbsp (1.27oz./36g) Tbsp Japanese mayonnaise (such as Kewpie Mayo)
- 1 Tbsp toasted sesame seeds (optional)
Step-by-step instructions
🕒 Total 30 mins
Step 1
Thoroughly wash the gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping aluminum foil around it.
Step 2
Cut the gobo diagonally into 2 inch (5cm) thin pieces, and slice each piece into thin strips.
Step 3
Soak the gobo strips in water for a minute. After soaking, drain them in a colander.
Step 4
Cut the carrot into thin strips of the same size as the gobo strips.
Step 5
Bring a large pot of water to a boil. Add the gobo strips and let them boil for 3 minutes. After that, add the carrot strips and let them boil for an additional minute.
Step 6
Drain the gobo and carrot in a colander, and then pat them dry with paper towels.
Step 7
Put the gobo and carrot in a bowl. Add sugar and soy sauce, and toss them together. Allow the mixture to cool down for about 5 minutes.
Step 8
After making sure the mixture has cooled down, add the Japanese mayonnaise to the bowl and mix everything together.
Step 9
Serve in individual bowls and sprinkle with toasted sesame seeds, if desired.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- To enjoy gobo deliciously, it is important to prepare it properly following 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 end up watery.
- After making sure the gobo and carrot strips have cooled down, mix them with mayonnaise. If they are mixed with mayonnaise while still too warm, the components of the mayonnaise will separate, and the flavor will be lost.
Recipe Card
Gobo Salad (Burdock Root Salad with Mayonnaise)
Ingredients
- 1 (5.3oz./150g) gobo (burdock root)
- 1.8 oz. (50g) carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 3 Tbsp (1.27oz./36g) Tbsp Japanese mayonnaise (such as Kewpie Mayo)
- 1 Tbsp toasted sesame seeds (optional)
Instructions
- Thoroughly wash the gobo to remove any dirt. Then, lightly scrape off the skin using the back of a knife or by wrapping aluminum foil around it.
- Cut the gobo diagonally into 2 inch (5cm) thin pieces, and slice each piece into thin strips.
- Soak the gobo strips in water for a minute. After soaking, drain them in a colander.
- Cut the carrot into thin strips of the same size as the gobo strips.
- Bring a large pot of water to a boil. Add the gobo strips and let them boil for 3 minutes. After that, add the carrot strips and let them boil for an additional minute.
- Drain the gobo and carrot in a colander, and then pat them dry with paper towels.
- Put the gobo and carrot in a bowl. Add sugar and soy sauce, and toss them together. Allow the mixture to cool down for about 5 minutes.
- After making sure the mixture has cooled down, add the Japanese mayonnaise to the bowl and mix everything together.
- Serve in individual bowls and sprinkle with toasted sesame seeds, if desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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