How to Make Appetizing Tataki Gobo - Pounded Burdock Root With Sesame Sauce

Tataki Gobo - Pounded Burdock Root With Sesame Sauce. Burdock root or gobo is a deep root that grows straight down into the ground which symbolizes stability for house and family. Tataki Gobo is a traditional Japanese New Year's dish where burdock root is cooked, pounded, and dressed with sesame sauce. You can eat Pounded Burdock Root with Sesame Sauce just like snacks.

Burdock is a deep root that symbolizes Clean gobo well, scrubbing with a scouring pad to remove dark spots and dirt. Pounded Burdock Root with Sesame Sauce (Tataki Gobō)RecipeTin Japan. burdock, vinegar, light soy sauce, vinegar, sugar, roasted white sesame seeds. burdock, toasted sesame oil, vinegar, Doubanjiang, fresh ginger… Kinpira Gobo braised burdock rootChopstick Chronicles. Eating wild burdock root fresh will have a much different taste than dried powder supplements, though both will contain the same phytonutrients. You can cook Tataki Gobo - Pounded Burdock Root With Sesame Sauce using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Tataki Gobo - Pounded Burdock Root With Sesame Sauce

1. Prepare 1 of to 2 Burdock root.
2. You need 5 tbsp of plus Ground sesame seeds (white).
3. Prepare 2 tbsp of ★Soy sauce.
4. Prepare 2 of to 3 tablespoons ★Sugar.
5. You need 1 of to 2 tablespoons ★Vinegar.
6. You need 1 dash of ★Salt.
7. Prepare 1 of ★Umami seasoning.

The taste is subtle enough to absorb the sauces and stews it's cooked in. One of the reasons the Japanese love it so much is because it can act as a blank slate. A popular Japanese dish is kinpira gobo, shredded burdock root and carrot, sauteed with soy sauce, sugar, sake, and sesame oil. Kinpira Gobo is a traditional Japanese dish often enjoyed at home, typically served in a bento box.

Tataki Gobo - Pounded Burdock Root With Sesame Sauce instructions

1. Make the sesame-vinegar sauce. I think this tastes best if the ratio of ground sesame seeds and the ★ flavoring ingredients (soy sauce, sugar, vinegar) combined is the same. Please do any fine-adjusting to your taste..
2. Wash the burdock root, scrape off the peel and cut into 10 to 15 cm lengths (so that they'll fit in the pan). Fill the pan with water and bring to a boil, add a little vinegar (not listed in the ingredients) and boil the burdock root..
3. Boil until it's still crunchy (about 5 to 6 minutes). Pound the burdock root with a rolling pin or similar lightly to crush the fibers..
4. Cut the burdock root into 5-6 cm pieces that are easy to eat, and shred with your hands. (Use your hands, don't cut with a knife.).
5. Put the burdock root in the sauce from Step 1 while it's still warm..
6. Let it cool down completely and store in the refrigerator. It will keep for 4 to 5 days with no problem. Make a ton of it and use as a "chopstick rest" side dish with a difference! Or serve as a snack with tea! Great in bentos, or just for snacking on, too..
7. Since it keeps well, it's great for osechi (New Year's feast food) and bentos! The sesame-vinegar sauce can be used on asparagus or spinach, and it's absolutely delicious on mochi rice cakes! Please give it a try!.
8. I tried the sesame sauce on microwave-cooked kabocha squash . Hehe...delicious!.

It's perfect for lunch and busy weekday dinners when Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock. Ginger Beef Tataki with Lemon-Soy Dipping Sauce. Kinpira Gobo is braised burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and Have you guys tried burdock before?