What is Gobo?
Otherwise known as Burdock root, Gobo is a popular root vegetable that is used in Japanese cooking. The rough skin is usually covered in dirt and looks like a brown carrot when it is scrubbed clean. Gobo has a sweet and distinct flavour that makes it a versatile ingredient that can be used in many dishes such as Nimono, stir-fried dishes, salads and many more.
Benefits of Gobo
Besides low calories and sodium, gobo is a great source of cellulose, a dietary fibre which acts as a laxative. It is mineral-rich as well, with high amounts of potassium which help to control heart rate and blood pressure. In addition, the presence of vitamins and antioxidants make it a highly desirable vegetable.
Preparation and Preservation
The skin gives the most fragrance so it is generally better to scrub it off with a brush. Minimise the time for soaking in water to retain the high level of potassium.
In terms of preservation, wrap the gobo in newspaper with the dirt and store in a dark cool place for up to 2 weeks. Washed Gobo should be stored in a refrigerator and consume as soon as possible.
Gobo based dishes
As it stays crunchy for a long time even after cooking, it is ideal for teishoku style meals with one soup, one protein and steamed rice.
Alternatively, the popular Kinpira Gobo (Braised Burdock root) is another Japanese style side dish that basically involves stir-frying gobo and other vegetables before simmering them with sugar and soy sauce until the sauce dries out.
Refer to this link for the recipe.
Otherwise, try the Gobo Nabe Zen from our dine-in menu!