Burdock root or edible burdock (gobō in Japanese) is a rather plain-looking root vegetable with an earthy flavor and crunchy texture that makes it popular in many washoku (traditional Japanese cuisine) dishes. It’s available year-round these days, but the real season for gobō is from November to February.
Gobō originally came to Japan from mainland Asia as early as the neolithic Jomon Period (10,000-200 B.C.). The first written records of the vegetable in Japanese are from the Heian Period (794-1185), when they were used as a medicinal plant, and although burdock is still used in some traditional medicinal concoctions, by the Edo Period (1603-1867) it was being added to a wide variety of everyday dishes.
Burdock adapted well to Japan, and several varieties are now grown all over the country. In some regions the leaves and stems are eaten, but the roots are the main part that is consumed. Gobō may have gotten popular because it is very high in both water soluble and insoluble fiber, making it quite filling — an important quality when food was scarce. It’s also relatively high in carbohydrates, which constitute about 15% of its weight.
Nowadays, gobō is found in stir-fries, simmered dishes, soups, rice and more. This recipe features one of the most popular ways to enjoy burdock root, in an easy, spicy stir-fry called kinpira.
When selecting gobō, choose ones that are straight and relatively thin — the thicker, the older. Although you may be inclined to peel them, the skin contains a lot of flavor, so limit yourself to washing them well and scrubbing them with a stiff brush, tawashi scrubber or scraping them with the back of a knife. Soaking the burdock root in water with a little vinegar added prevents them from turning darker, but does not affect the flavor.
Serves 2 to 3
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:
- 150 to 200 grams burdock root
- ½ medium carrot
- 1 small red chili pepper
- 1 tablespoon vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 ½ tablespoons soy sauce
- 1 tablespoon roasted sesame seeds
Directions:
1. Scrub the surface of the burdock root thoroughly to get rid of any dirt or dark spots, then rinse well.
2. Fill a medium bowl with cold water, add the vinegar and set aside. Make several vertical cuts about 5 to 7 centimeters into the end of the burdock root. Lay the cut end of the burdock root on a cutting board, then shave the cut parts as if you were sharpening a pencil using a knife or a vegetable peeler — this style of slicing is called sasagaki. Put the shavings into the bowl of water and vinegar, which stops them from darkening. Leave them to soak for five to 10 minutes.
3. Peel the carrots and cut into very thin matchsticks. Cut the red chili pepper into thin rounds.
4. Drain the burdock root well. Heat up a large frying pan or a wok with your sesame oil over medium heat. Add the red chili pepper, burdock root and carrot, and stir fry until the burdock root is wilted.
5. Add the sugar, mirin and soy sauce, then simmer while stirring until all the moisture in the pan is gone. Add the sesame seeds and stir fry for another minute. Serve hot or cold.
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