Kinpira gobo

  • 1/2 lb gobo (burdock root)
  • 1/4 lb carrot
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 1/2 tbsp mirin
  • 1/2 tbsp sake1 tsp sesame seeds
  • 2 tsps vegetable oil

  1. Peel and shred the burdock root into very thin strips.
  2. Soak strips in water for 45 minutes and drain well.
  3. Peel and shred the carrot into thin strips.
  4. Heat the oil in a frying pan, and fry the burdock strips for a few minutes.
  5. Add the carrot strips to the pan and stir-fry.
  6. Add the seasonings in the pan stir. Turn off the heat.
  7. Sprinkle sesame seeds and serve.

Oven Baked Brown Rice with Burdock & Shiitake

  • 2 cups boiling water
  • 2 cups cold water
  • 1 cup brown rice
  • 1 tbls safflower, sesame, or vegetable oil
  • 4-5 dried shiitake mushrooms
  • 1 medium young burdock root, washed

  1. Combine the shiitake, hot water and oil in a bowl. Allow to stand for 30 minutes. Drain and reserve liquid.
  2. Slice the shiitake caps and stems into thin strips.
  3. With a paring knife, peel off long strips of the burdock root and place in cold salted water to soak for 5 minutes.
  4. Drain burdock and place in a 1 1/2 quart baking dish. Add the mushrooms, reserved liquid, rice, and a dash of salt if desired.
  5. Cover and bake in a preheated 350' F oven 25-30 minutes.

Burdock Sauce

  • 3/4 cup finely chopped burdock root *
  • 1/2 cup chopped parsley
  • 1 cup apple vinegar cider
  • 1/2 cup plain yogurt or sour cream

* If the root has a thick skin, you'll need to wash and peel it. Peel the burdock root as you are cutting the root into small pieces, otherwise they will quickly turn brown.

  1. Bring the vinegar to a boil in a small saucepan, then reduce heat.
  2. Add the chopped burdock root to the vinegar and simmer for 5 minutes.
  3. Process in a blender or food processor until smooth.
  4. Add the parsley and yogurt or sour cream and blend well.

Serve over warm potatoes, roasted chicken, or steamed vegetables.