Recipe: Appetizing Japanese-Style Burdock Root Salad

Recipe: Appetizing Japanese-Style Burdock Root Salad Delicious, fresh and tasty.

Japanese-Style Burdock Root Salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too! Also be sure to dry the vegetables well in the prior step, or the salad will be watery..

The most tedious part is that you have to julienne both gobo (burdock root) and carrot, and if you are not.

Adding wasabi mayonnaise gives a Japanese touch to salad.

Root Vegetable Salad is very simple, consisting of only carrot, burdock and cucumber, but it is quite satisfying with a creamy Wasabi Dressing.

You can cook Japanese-Style Burdock Root Salad using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Japanese-Style Burdock Root Salad

1. You need 100 grams of Burdock root.

2. It’s 100 grams of Carrot.

3. Prepare 1/2 tbsp of ✩ Miso.

4. Prepare 2 tbsp of ✩ Mayonnaise.

5. You need 1 tsp of ✩ Soy sauce.

6. It’s 1/2 tsp of ✩ Dashi stock granules.

7. Prepare 1 dash of ✩ Ichimi spice.

8. Prepare 1 of Toasted white sesame seeds.

Most people might know wasabi as a green paste that comes with sushi.

Shave the burdock root and carrot finely, or cut into short thin rectangular slices.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

Japanese-Style Burdock Root Salad step by step

1. Shave the burdock root and carrot finely, or cut into short thin rectangular slices. Put into a bowl of water to get rid of any bitterness. Drain well in a colander or sieve..

2. Boil some water in a pan and add about 1 teaspoon of salt. Boil the burdock root and carrot for about 10 minutes..

3. Drain into a colander or sieve and leave to cool. (Dont put the cooked vegetables into cold water.).

4. When its cooled down a bit, spread the vegetables out over paper towels and pat dry..

5. Mix the ingredients marked ✩ in a bowl. Add the burdock root and carrot and mix well. (The flavors will penetrate better if you mix it while the vegetables are still warm.).

6. Put on serving plates, add plenty of black pepper and its done..

Kinpira Gobo is braised burdock root, sautéed, and then kind of steam pan fried in sake, mirin and soy sauce.

It is a Japanese home cooking staple dish.

It can be kept in the fridge and is great to add extra veggies to any meal to make it healthier.

Wash the burdock root thoroughly to remove dirt.

Soak the burdock slices in water to keep fresh and remove any dirt, then drain and squeeze out any remaining liquid.