Gobo burdock salad
Sautéing or braising gobo ("kinpira gobo") is the most common way to prepare this root vegetable. But lately, we have been loving this alternative preparation for a simple gobo salad.
Ingredients
6 oz red onion (about ½ medium onion)
4 oz gobo burdock (about ½ of one root)
½ tsp Yuzu Shio Koji
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp honey (*We recommend Honey Pacifica's sage honey for this recipe)
1 tsp burgundy mustard (*Ai likes the mustard from Edmond Fallot)
2 pinches black pepper
Directions
Slice red onion, and soak in a bowl of water for 10-15 minutes. After soaking, drain the water well and set onions aside.
Clean surface of gobo by scrubbing with a tawashi brush (or any bristle brush for food) under running water. Remove the skin using the back side of a knife.
Sasagaki cut (or shave) the gobo by holding the root in one hand, scoring it first, and then shredding it thinly with a knife, rotating the root as you go — as if sharpening a pencil. (See this video for a visual.)
Soak shredded gobo in a bowl of water for 10 minutes.
Mix Yuzu Shio Koji, lemon juice, olive oil, honey, burgundy mustard, and black pepper to make a dressing.
Bring a pot of water to boil, and cook the shaved gobo root for 2 minutes. Remove from heat and drain completely.
Mix the gobo and red onion with the dressing. Bon appétit!
