Tataki gobo (Burdock pickled in vineger) brings happiness

Tataki gobo　(たたきごぼう)

What kind of dish is tataki gobou??

Burdock root (gobou) and sesame seeds pickled in vinegar. It is a refreshing dish with a good flavor of burdock and sesame.

This recipe is indispensable for everyday side dishes and New Year dishes.

Burdock has roots that go deep into the ground, which is why it is considered a food that brings stability and prosperity.

The method of smashing the ingredients with a stick to loosen the fibers is called ‘tataki’. Tataki is “hit” in English.

The name comes from the fact that the burdock root fiber is smashed to make it easier for the flavor to permeate the dish.

I love edible burdock, but I don’t think it’s used much in foreign countries. Burdock is rich in dietary fiber and is suitable for adjusting the condition of the gastrointestinal tract.

In addition to the burdock root skin contains polyphenols, and the skin enhances the aroma. So when I use burdock roots , I don’t peel it completely, I just scrape it off.

Check out this article about burdock.　👉　Stir-fried burdock (Kinpira gobo)

NUTRITION FACTS of Tataki gobo

71kcal Protein 1.7g Fat 2.0g Carb 12.5g Salt Equivalent 0.6g

INGREDIENTS for Tataki gobo (4SERVINGS)

burdock root 180g
vinegar 6g
water 300g
☆vinegar 35g
☆sugar 18g
☆light soy sauce 8g
☆salt 1g
white sesame 5g
ground sesame 10g

Tataki gobo COOKING INSTRUCTIONS

① Scrape off the skin of the Burdock root using the back of a knife.

② Cut into 4cm lengths.

When used for New Year’s dishes, they are often arranged neatly and arranged as shown in the photo.You can arrange the burdock root neatly by cutting it to the same length as possible.

③ If it’s thin, cut it in half lengthwise. If it is too thick, cut it into thirds lengthwise.

④ It will discolor, so please soak it in water immediately.

⑤ Boil water, add vinegar and burdock root and boil for 4 minutes. Be careful not to boil it too much as it will spoil the texture.

⑥ Mix vinegar, sugar, light soy sauce, and salt and heat in the microwave for 20 seconds.

⑦ Thoroughly drained burdock root.

⑧ Mix seasoning and burdock root. Work quickly so the burdock root doesn’t cool down before mixing with the seasonings.

⑨ Keep it in the refrigerator overnight.

⑩ Add white sesame seeds and ground sesame seeds a little before serving.
The point is to mix ground sesame and roasted sesame. The texture and flavor stand out.

⋈*The menu for this day is rice with wild vegetables, miso soup, tataki gobou, simmered beef tendon and Japanese radish, mekabu and okra with ponzu sauce, tomato slices, and mentaiko.

Check out the recipe for rice with wild vegetables here.　⇒　Glutinous rice with wild vegetables

Check out the recipe for Chikuzenni, a classic New Year dish, here.　⇒　Simmered chicken and root vegetables

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊