Gobo Salad (Japanese Burdock Salad)
This crunchy and nutty Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan. Tossed in a creamy dressing of ground sesame and Kewpie mayonnaise, it‘s a salad that goes well with any Japanese meal and even in your bento lunchbox.
Foto: Just One Cookbook
Ingredients
- 1 g obo (burdock root)
- 1½ inches carrot ((1 inch, 2.5 cm in diameter; 1.8 oz, 50 g))
- 1 Tbsp rice vinegar (unseasoned)
- ½ tsp soy sauce
- 1 tsp toasted sesame oil
- 1½ tsp sugar
- 3 Tbsp toasted white sesame seeds
- 3 Tbsp Japanese Kewpie mayonnaise
- shichimi togarashi (Japanese seven spice)
Steps
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Gather all the ingredients.
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Wash 1 gobo (burdock root) to get rid of the dirt. Use the back of your knife to scrape off the skin. Cut into thin slices diagonally about ⅛ inch (3 mm) thick.
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Then, cut the slices into thin sticks ⅛ inch (3 mm) thick. Soak the gobo in water to minimize oxidation and remove the bitterness.
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Peel and cut 1½ inches carrot into thin sticks about the same size as the gobo.
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Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.
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Then, add the drained gobo into the pot of boiling water and cook for 2 minutes.
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Drain completely (I use a salad spinner) and transfer to a large bowl.
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While the gobo is still hot, add 1 Tbsp rice vinegar (unseasoned), ½ tsp soy sauce, and 1 tsp toasted sesame oil.
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Add 1½ tsp sugar and mix all together. This helps the gobo absorb the flavors from the seasonings. Let it cool before adding the mayonnaise.
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Grind 3 Tbsp toasted white sesame seeds with a mortar and pestle.
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Add the carrot, 3 Tbsp Japanese Kewpie mayonnaise and the ground sesame seeds. If you like it spicy, sprinkle shichimi togarashi (Japanese seven spice) on top.
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Keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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