Japanese cuisine · Vegetable Dishes

Gobo no Tataki

Burdock root simmered soft, lightly crushed with a rolling pin and tossed in a sesame-vinegar dressing.

Ingredients · for 4 servings

• 1 burdock root (gobo, or substitute salsify)
• 3 tbsp rice vinegar
• 4 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp sesame oil
• 1 pinch salt

Instructions

1. Scrape the burdock root with the back of a knife instead of peeling, cut into 5 cm lengths and place immediately in cold water with 1 tbsp rice vinegar so it doesn't discolor.
2. Bring plenty of water to a boil with 1 tbsp rice vinegar and a pinch of salt and cook the pieces uncovered for 12-15 min., until a skewer slides in with no resistance.
3. Drain the hot pieces, let drain briefly and gently flatten on a board with a rolling pin until they split lengthwise - this lets the dressing soak deep into the fibers.
4. Toast the sesame seeds in a dry pan over medium heat for 2-3 min. until fragrant and starting to pop, then coarsely crush 3 tbsp of them in a mortar.
5. Stir the crushed sesame with soy sauce, mirin, the remaining rice vinegar, sugar and sesame oil into a thick dressing.
6. Toss the still-warm root pieces in the dressing, let sit for 15 min. and serve at room temperature sprinkled with the remaining whole sesame seeds.