Simmered Beef and Gobo

Simmered Beef and Gobo

Simple seasoning to complement the natural flavor of gobo.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 knob

beef trimmings

200 g (7.1 oz.)


Kikkoman Soy Sauce

1 & 1/2 Tbsp

sake (cooking sake)

1 & 1/2 Tbsp 


1 & 1/2 Tbsp


100 ml (3.4 fl. oz.)


  1. Julienne the ginger. Scrape the skin off of the gobo, shave off into thin pieces, and place these into cold water. Drain in a colander and squeeze out excess moisture.
  2. Place (A) and the ginger into a pot over medium heat. Once boiling add in the beef and gobo, then turn the heat to low and simmer until the cooking liquids are boiled down. 

Cooking Basics

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.

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.

Burdock root - shavings

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.


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