Gobo Salad (Burdock Root Salad with Mayonnaise)
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.
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 each bowl 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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