Burdock Root and Japanese Parsley with Sesame Dressing

Bring out the earthy flavor of burdock root!

Cooking time

10 minutes+

Calories

199kcal

Sodium

0.4g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

mitsuba
gobo

Ingredients(Servings: 2)

gobo/burdock root: 1/2

mitsuba/Japanese parsley: 1/2 bunch

(A)

Kikkoman Soy Sauce: 2 tsp

mirin (Manjo Mirin, Kotteri Mirin): 2 tsp

mayonnaise: 1 Tbsp

sesame paste: 2 Tbsp

Directions

Quickly scrub the burdock root with a natural bristle scrubber or vegetable brush and then rinse off well. Finely chop, place into water for about 1 minute and then drain in a colander.
Place (1) into slightly salted (extra) water and bring this to a boil. Cook for 5 to 6 minutes, drain in a colander and set aside to cool.
Lightly boil the Japanese parsley, then cool under running water. Squeeze out excess moisture and cut into 3 cm (1.2 in.) lengths.
Mix (A) together well, then dress (2) and (3).

Cooking Basics

Burdock root - peeling

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.

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