Gobo / Burdock Root
A flavorful root vegetable that is indispensable to Japanese cuisine
What is gobo?
Gobo / burdock root (ごぼう in Japanese) is a root vegetable characterized by its unique flavor and crunchy texture. In Japanese cuisine, it is widely used in stir-fries such as kinpira gobo (braised burdock root), stews, tempura, and as an ingredient in rice dishes and miso soup. Japan is the world's largest consumer of gobo as a vegetable, and elsewhere it is often used for medicinal purposes.
Nutrition facts
Gobo is characterized by its high insoluble dietary fiber content. Insoluble dietary fiber is very effective in maintaining intestinal health, as it helps prevent constipation. The lignin contained in burdock's insoluble dietary fiber is said to have the effect of activating intestinal peristalsis. Gobo also contains inulin, a soluble dietary fiber, which helps the growth of good bacteria in the intestines and balances the gut microbiota. It is also rich in potassium, iron, and zinc.
Gobo contains polyphenols such as tannins, chlorogenic acid, arctigenin, and saponin, which are expected to have antioxidant effects. If you soak it in water for too long to remove the bitterness, the polyphenols will be lost, so it is best to soak it in water for a short time and eat it with the broth and skin on.
Storage to prevent food loss
Gobo that still has dirt on it can be wrapped in newspaper and stored in a cool, dark place for about two weeks. Young gobo or the one that has had the dirt washed off can be wrapped in plastic wrap and stored in the refrigerator for about one week.
Trivia
Gobo discolors quickly when cut, so in order to keep it from doing so, you will have to remove its bitter qualities. It will turn white if soaked in vinegar water, but if whitening isn’t necessary (say for stir-frying or simmering), it is also possible to soak it in water for about 30 seconds. It's not dirt that turns the water brown, but polyphenols, so if you soak gobo in water for too long, please be careful as it may lessen the nutritional value.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).
Related Recipes
20min+
447kcal
1200mg
- 15min
- 304kcal
- 800mg
