Saturday, October 19, 2013

Japanese Kinpira Gobo (Burdock Root) Salad with Lotus Root

recipe adapted from here
1.5-2 foot section of Organic gobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned
1 medium carrot, cut into matchsticks/julienned
1 fresh red chili - sliced thinly
1/4 of one lotus root - peeled and sliced and soaked in water
1-2 tbsp toasted black sesame seeds
1.5 tbsp sesame oil
1 tbsp coconut syrup/sugar or equivalent sweetener
2 tbsp mirin
1-2 tbsp tamari or shoyu soy sauce
2 tbsp dashi

  1. Wash and peel burdock and carrot. 
  2. Fill a bowl with cool water in which to place cut burdock and carrot to soak.
  3. Cut burdock and carrot into matchstick sized pieces, julienne and place into cold water.  Allow to soak for a few minutes in several changes of water.
  4. Place 1 T sesame oil in frying pan over medium heat and add carrot, gobo (burdock) and lotus root. Sauté for about 5 minutes or until the vegetables start to become slightly cooked.
  5. Add mirin, sweetener, soy sauce and dashi.  Sauté while stirring until most of the liquid had reduced. Turn down to low heat.
  6. Add remaining sesame oil and chilies. Sauté about one minute more.  Remove from heat.
  7. Sprinkle toasted sesame seeds. This dish is delicious served warm or cold, with maki rolls, rice dishes or even a fresh salad!

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