What is Tori Gobo (Chicken & Burdock)?
Tori Gobo is a classic Japanese side dish featuring succulent fried chicken and earthy burdock root glazed in a savory soy-based sauce. While fried chicken is delicious on its own, the addition of burdock introduces a deep Umami and a distinct aroma that adds incredible complexity to the dish.
It is the kind of dish that practically begs for a bowl of steaming white rice. Though you can often find it in the deli section of supermarkets across Japan, it has a particularly strong presence in Kyushu cuisine.
Pro-Tips for Working with Burdock (Gobo)
- Don’t Peel Completely: The skin holds the most fragrance. Use the back of a knife to gently scrape away the dirt, leaving a bit of the dark skin intact.
- Prevent Discoloration: Burdock oxidizes quickly when exposed to air. Soak it in water immediately after cutting, but only briefly. Drain it well in a strainer to preserve the flavor.
- Seasonal Variety: From spring to early summer, look for Shin-Gobo (New Burdock). It is softer and has less harshness (lye), so there is no need to soak it in water before cooking.
Nutrition Facts (Per Recipe – 3 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 1218 kcal |
| Protein | 56.8 g |
| Total Fat | 83.1 g |
| Total Carbohydrates | 51.2 g |
| Sodium | 4.9 g |
Note: Oil absorption rate is calculated at 8%.
Ingredients (Serves 3)
- Chicken Thigh: 320g
- Burdock Root: 100g
- Salt: 1g (for seasoning chicken)
- Wheat Flour: 16g (cooking flour recommended)
- Frying Oil: As needed
- Sesame Oil: 12g (for sautéing)
The Glaze (☆):
- Soy Sauce: 25g
- Sugar: 15g
- Mirin: 10g
- Sake: 20g
Step-by-Step Instructions
- Prepare the Burdock: Scrape the dirt off the burdock with the back of a knife. Use the Sasagaki (shaving) technique to create thin pieces. Soak them in water immediately to prevent browning, then drain.
- Prep the Chicken: Remove the skin from the chicken thighs to keep the dish lighter. Cut into bite-sized pieces and rub with salt.
- Coat: Lightly sprinkle the chicken with wheat flour. Using a non-sticky cooking flour helps achieve a clean finish.
- Fry the Chicken: Heat oil to 170°C (338°F). Fry the chicken for about 8 minutes until golden. The oil should cover at least half of the meat. Once done, transfer to a tray to drain.
- Sauté Burdock: While the chicken fries, heat sesame oil in a separate pan. Sauté the burdock until the moisture evaporated and it becomes fragrant. Turn off the heat briefly.
- Glaze and Finish: Add the fried chicken and the Glaze (☆) ingredients (soy sauce, sugar, mirin, sake) to the pan. Turn the heat to high and toss rapidly.
- Serve: Once the sauce has thickened and the soy sauce smells toasted and fragrant, the dish is complete!
Looking for more?
- Check out my Burdock Root Guide: 9 Must-Try Nutritionist Recipes
📖Read the Japanese version of this article here! [鶏ごぼう: カリッとジューシー！鶏肉とごぼうチップスの甘辛醤油絡め]
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