Torigobo (stir-fried chicken and burdock)


Tori gobou (鶏ごぼう)

What kind of dish is Tori gobou??

Fried chicken and burdock(gobou) mixed with soy sauce. Fried chicken is good enough on its own, but the burdock adds to 旨み. Umami is something that gives depth to the taste, such as aroma and flavor.

It’s a taste that makes you want white rice. You can be very satisfied with just this side dish. It’s a standard side dish in supermarkets, but maybe it’s unique to Kyushu.

The burdock skin has a good aroma, so don’t remove it completely, just leave a little bit of it. Using the back of a knife, gently scrape away any dirt from the surface of the burdock root.

Burdock will discolor when exposed to air, so soak it in water immediately after cutting.Don’t leave it in the water for a long time, put it in a strainer to drain well, and cook it quickly before the color changes.

From spring to early summer, new burdock roots appear. Compared to normal burdock, it has less lye. It is characterized by being soft and easy to burn. Therefore, if you use fresh burdock, there is no need to soak it in water.

※tori=chicken, gobou=burdock roots

What kind of food is gobou??

Burdock is called gobou(gobo) in Japanese.

Burdock is a vegetable that belongs to the Asteraceae family and is said to be native to northern Eurasia. It was introduced to Japan from China as a medicinal herb during the Heian period.

It started to be commonly eaten in the Edo period. Although it is a familiar ingredient in Japan, it is only eaten in some parts of the world, such as Japan, Korea, and Taiwan.

When purchasing, we recommend choosing one that has mud on it to prevent it from drying out. Burdock that is too thick may have a hollow hole, so burdock root around 2cm in diameter is best.

The dietary fiber content of burdock is 5.7g per 100g, which is one of the highest among vegetables.

It is also known that burdock root contains a lot of polyphenols. Polyphenols are nutritional components that break down active oxygen that is harmful to the body and prevent aging and lifestyle-related diseases.

Although the recommended amount of polyphenol intake is not specified in the Japanese Dietary Intake Standards, it is a nutritional component that should be actively taken.

Vegetables that discolor easily, such as burdock and lotus root, are subjected to a process called akunuki (soaking them in water to remove the lye) before cooking, but this process also releases polyphenols. Therefore, soak it in water for only 5 to 10 minutes.

In dishes such as tatakigobou, which have a white appearance, vinegar water is used for burdock akunukin.


301 kcal Protein 21.8 g Fat 16.8 g Carb 17.3 g Salt Equivalent 1.8 g

Oil absorption rate is 8%.


  • chicken thigh 320g
    • salt 1g
    • wheat flour(cooking flour) 16g
    • oil appropriate amount
  • burdock root 100g
  • sesame oil 12g
  • ☆soy sauce 25g
  • ☆sugar 15g
  • ☆mirin 10g
  • ☆sake 20g

Check out this article about soy sauce and mirin. 👉 Simmered righteye flounder in soy sauce


➀ Scrape off the burdock skin with a back of knife.

② Shaving-cut the burdock.  Immediately soak cut burdock in water to prevent discoloration.

The process of shaving ingredients is called ”削ぎ切り=sogi giri”.

③ Remove the chicken thigh skin and cut it into bite-sized pieces. ※The skin is removed to reduce calories.

④ Rub the chicken thighs with salt.

⑤ Sprinkle chicken thighs with wheat flour. It is recommended to use non-sticky cooking flour.

⑥ Heat oil in a pot ,and fry at 170° for 8 minutes. (170 degrees Celsius is 338 degrees Fahrenheit.) The amount of oil should be enough to cover half of the chicken.

⑦ After frying, put it in a tray and drain the oil.

⑧ While the meat is being fried, heat the sesame oil in a frying pan and fry the burdock root.

⑨ When the moisture in the burdock is gone, turn off the heat.

⑩ Add chicken thighs, soy sauce, sugar, mirin, and sake to a frying pan and heat over high heat.

⑪ It is complete when you can smell the fragrant soy sauce.