Gobo (Arctium lappa)

Description: Gobo or Burdock as it’s known in western countries is a slender root vegetable with brown skin and white flesh. Gobo has an earthy sweet flavor and can grow to about 45cm long.

Culinary Uses: Gobo can be eaten raw but is usually blanched or braised in hot liquid after being lightly scrubbed of any dirt. The skin provides the earthy flavor and does not need to be peeled before eaten. Gobo is often shredded or thinly sliced before being added to salads, soups, meat dishes or a stir –fry.

Health Benefits:  Gobo contains notable amounts of potassium as well as cholesterol reducing polysaccharide inulin. The root vegetable is also considered a medicinal herb that has been used from liver aches to an appetite stimulant.

Simmered Gobo

*Serves 3-4        *Cooking/Prep Time: 30min

Recipe:

Gobo                     1 stalk

Dashi Stock        400ml

Soy Sauce           50ml

Sake                      2T

Mirin                     2T

Chili Peppers     1/2ea

Seaweed Flakes  for garnish

Method:

1. Cut gobo into 10cm stalks.
2. Place inside a medium pot with dashi stock.
3. Simmer for 20min until gobo is tender.
4. Add the soy sauce, sake and mirin then simmer for an additional 5mins.
5. Remove the gobo from the pot when slightly cooled then cut into bite size pieces.
6. Serve in a small serving dish then top with seaweed flake.