Easiest Way to Love Yummy Pounded Burdock Root (Marinated in Sesame Seed Vinegar)

Easiest Way to Love Yummy Pounded Burdock Root (Marinated in Sesame Seed Vinegar) Delicious, fresh and tasty.

Pounded Burdock Root (Marinated in Sesame Seed Vinegar). Dressed in a delicious sesame sauce, this Pounded Burdock Root (Tataki Gobo) is a popular dish appeared in Osechi, Japanese New Year Food, which is said to bring good luck. We eat gobo (ごぼう) or burdock root all year round. You can find it frequently appears in miso soup, Kinpira Gobo, and Gobo Salad.

Some recipes use just grounded sesame, but I like the way whole seeds coat the burdock pieces.

Fill the pan with water and bring to a boil, add a little vinegar (not listed in the ingredients) and boil the burdock root.

Pound the burdock root with a rolling pin or similar lightly to crush the fibers.

You can cook Pounded Burdock Root (Marinated in Sesame Seed Vinegar) using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pounded Burdock Root (Marinated in Sesame Seed Vinegar)

1. You need 1 bag of Burdock root.

2. You need of Marinating sauce.

3. You need 2 tbsp of ☆Soy sauce.

4. Prepare 1 tbsp of ☆Mirin.

5. It’s 1 tbsp of ☆Sugar.

6. Prepare 2 tbsp of ☆Vinegar.

7. You need 1 of generous amount ☆Sesame seeds.

Add the burdock and the marked ingredients to the frying pan, then cook on high heat.

Right before the liquid completely boils out, add the ground sesame seeds, gently toss, then serve.

Tataki Gobo (pounded burdock) This dish is served during Oshogatsu, the New Year's holiday celebration.

Burdock is a deep root that symbolizes stability.

Pounded Burdock Root (Marinated in Sesame Seed Vinegar) instructions

1. Scrape the skin off of the burdock root, cut to sizes that fit into cooking pot (refer to Helpful Hints), and soak in water for a few minutes..

2. Boil water in a pot, add a small amount of vinegar, and boil the burdock root..

3. While boiling the burdock root, combine the marinating sauce ingredients..

4. Strain excess water from the burdock root, and pound them with a rolling pin. (The photo shows them before pounding.).

5. Cut into 5 cm lengths, and half the thick pieces lengthwise, or else cut them in half again..

6. Put the cut pieces of burdock root in the marinating sauce. Stir from time to time to allow the sauce to distribute evenly..

7. Its ready to serve after a few hours, but even tastier if left to marinate overnight..

Here, it is cut and pounded (tataki), splitting the ends, which is believed to split and multiply good fortune, then tossed with sesame dressing.

Here, it is served in an oribe mukozuke.

Refer to the vegetable page for more information and a.

Pounded Burdock Root with Sesame Sauce (Tataki Gobo) たたきごぼう.

Add the rest of the ingredients (except for the nettle seed) to a small saucepan and heat to dissolve the sugar.