Gobo Salad

Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan. Think of it like a coleslaw, this salad goes well with any Japanese dish and bento.

Gobo Salad

INGREDIENTS

• 1 gobo (burdock root) (14", 36 cm; 5.3 oz, 150 g)
• ▢1.5 inch carrot (1” or 2.5 cm in diameter; 1.8 oz, 50 g)
• ▢1 Tbsp rice vinegar
• ▢½ tsp soy sauce
• ▢1 tsp sesame oil (roasted)
• ▢1 ½ tsp sugar
• ▢3 Tbsp toasted white sesame seeds
• ▢3-4 Tbsp Japanese mayonnaise (for homemade Japanese mayonnaise, click here)
• ▢shichimi togarashi (Japanese seven spice)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).
• Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.
• Cut the carrot into the sticks about the same size as gobo.
• Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.
• Then add the drained gobo into the pot and cook for 2 minutes.
• Drain completely (I use a salad spinner) and transfer to a large bowl.
• While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.
• Add 1 ½ tsp sugar, and mix all together. This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.
• Grind 3 Tbsp sesame seeds with mortar and pestle.
• Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.

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