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Braised Gobo Recipe

One of the most popular Japanese vegetable is the gobo, or the Great Burdock. It turns into a wonderful dish!



Summer 2014


  • Photo courtesy iStock/Toru Uchida

Total Hands-On Time: 30-50 min

Yield: Family-size serving

Braised Gobo (or Kin pira Gobo, kinpira)

One of our favorite Japanese vegetables is gobo, the long, narrow root of the Great Burdock (Arctium lappa), which was initially domesticated in northern China. Although its current use in China is primarily as a medicinal plant, it is still regularly eaten as a vegetable in Japan. Its 1 inch diameter roots grow up to a yard long in rich, loose soils, and are crisp with a mild flavor. The roots should be soaked in water for 15 minutes to remove compounds that will give it a harsh taste. In the following recipe, julienned gobo strips are further blanched in boiling water to remove even more of this compound.

FOR MORE ABOUT BENTO AND ITS COMMON RECIPES, SEE JAPANESE BENTO.


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