Gobo (Burdock root) is a staple root vegetable in Japan, and it makes a delicious salad when tossed with Japanese mayonnaise. The flavors of burdock root and mayonnaise complement each other incredibly well.
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What is Gobo Salad?
Gobo Salad is a dish made with boiled burdock root that is tossed with mayonnaise and other seasonings. Gobo is the Japanese word for burdock root. You can enjoy the flavor and crunchiness of burdock root as well as the many nutrients it contains.
This dish was first created in 1986 by a Japanese company called "KENKO Mayonnaise," and it has since gained popularity in grocery stores and restaurants throughout Japan due to its delicious flavor and focus on health. I highly recommend trying to make this dish at home for a quick and easy meal.
Health benefits
Gobo salad is a nutritious dish. Burdock root is known to have anti-inflammatory and antioxidant properties, which may help reduce the risk of chronic diseases. Additionally, the dish is high in fiber, which can promote healthy digestion and help lower cholesterol levels.
Furthermore, it is low in calories, making it an excellent choice for anyone looking to maintain a healthy diet. This vegetable is one that you should definitely consider adding to your daily diet.
Preparing burdock root
Proper preparation is essential for gobo salad, as with any other dish that features burdock. The following steps should be followed:
- Wash the dirt off: Remove the dirt from the burdock root just before cooking. Washing it off beforehand can reduce its flavor.
- Lightly scrape off the surface: The most flavorful part of the burdock root is located near the skin, so be careful not to peel away too much. In Japan, it's common to use the back of a knife or wrap aluminum foil around the root and rub the skin off.
- Immediately soak in water after cutting: After cutting the burdock root, soak it in water for 30 seconds to 1 minute to remove its bitterness and prevent discoloration. However, don't soak it for too long, as this can cause the root to lose its flavor.
Ingredients other than burdock root
Gobo salad typically includes carrots and toasted sesame seeds in addition to burdock root. Occasionally, it may also have cucumber, mizuna (Japanese mustard greens), and shichimi pepper (Japanese seven-flavor chili pepper).
For a consistent texture and improved appearance, it is recommended that you cut the carrots, cucumbers, and mizuna into strips that are the same size as the burdock root. Toasted sesame seeds and shichimi pepper can be added according to personal preference to provide texture and flavor accents.
About Japanese mayonnaise
Japanese mayonnaise is an essential ingredient for seasoning gobo salad. It has a richer and milder flavor with less acidity than the mayonnaise you may be used to. Can you find it in your local area? If not, you can make your own.
To learn more about "Japanese Mayonnaise."
Ingredients
- 1 (5.3oz./150g) burdock root
- ⅓ (1.77oz./50g) carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 3 Tbsp (1.27oz./36g) Tbsp Japanese mayonnaise
- 1 Tbsp toasted sesame seeds (optional)
Step-by-step instructions
🕒 Total 30 mins
Step 1
Thoroughly wash the burdock root to remove any dirt. Then, use the back of a knife to scrape off the skin, or wrap the burdock in aluminum foil and rub the skin off.
Step 2
Cut the burdock root diagonally into pieces that are about 2 inches (5cm) long and 0.08 inch (2mm) wide. Then, slice each piece into thin strips.
Step 3
Soak the burdock strips in water for 1 minute. After soaking, drain it using a colander.
Step 4
Cut the carrot into thin strips that are the same size as the burdock strips.
Step 5
Bring a large pot of water to a boil. Add the burdock strips and let them boil for 3 minutes. Then, add the carrot strips and let them boil for an additional minute.
Step 6
Drain the burdock strips and carrot strips in a colander, and then pat them dry with paper towels.
Step 7
Mix sugar and soy sauce in a bowl. Add the burdock strips and carrot strips to the bowl and toss them together. Allow the mixture to cool down for about 5 minutes.
Step 8
Once the burdock strips and carrot strips have cooled down, add the Japanese mayonnaise to the bowl and mix them together.
Step 9
Serve in a bowl and sprinkle with toasted sesame seeds (optional).
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- To ensure that burdock root is enjoyed without any unwanted bitterness, it is important to prepare it properly. For detailed information on how to prepare burdock root, please refer to the section titled "Preparing Burdock Root" on this page.
- After boiling, drain the burdock root and carrots to remove any excess moisture. If there is any remaining moisture, the finished dish may become watery. It is recommended to pat them dry with paper towels.
- After the burdock root and carrots have cooled down, mix them with mayonnaise. If you mix hot burdock root and carrots with mayonnaise, the mayonnaise will become watery.
Recipe Card
Gobo Salad (Burdock Root Salad with Mayonnaise)
Ingredients
- 1 (5.3oz./150g) burdock root
- ⅓ (1.77oz./50g) carrot
- ½ tsp sugar
- ½ Tbsp soy sauce
- 3 Tbsp (1.27oz./36g) Tbsp Japanese mayonnaise
- 1 Tbsp toasted sesame seeds (optional)
Instructions
- Thoroughly wash the burdock root to remove any dirt. Then, use the back of a knife to scrape off the skin, or wrap the burdock in aluminum foil and rub the skin off.
- Cut the burdock root diagonally into pieces that are about 2 inches (5cm) long and 0.08 inch (2mm) wide. Then, slice each piece into thin strips.
- Soak the burdock strips in water for 1 minute. After soaking, drain it using a colander.
- Cut the carrot into thin strips that are the same size as the burdock strips.
- Bring a large pot of water to a boil. Add the burdock strips and let them boil for 3 minutes. Then, add the carrot strips and let them boil for an additional minute.
- Drain the burdock strips and carrot strips in a colander, and then pat them dry with paper towels.
- Mix sugar and soy sauce in a bowl. Add the burdock strips and carrot strips to the bowl and toss them together. Allow the mixture to cool down for about 5 minutes.
- Once the burdock strips and carrot strips have cooled down, add the Japanese mayonnaise to the bowl and mix them together.
- Serve in a bowl and sprinkle with toasted sesame seeds (optional).
Notes
- You can store it in the refrigerator for up to 3 days.
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