Japanese-Style Burdock Root Salad

Name: Japanese-Style Burdock Root Salad
Yield: 2 servings
Ingredients: 100 grams Burdock root; 100 grams Carrot; 1/2 tbsp ✩ Miso; 2 tbsp ✩ Mayonnaise; 1 tsp ✩ Soy sauce; 1/2 tsp ✩ Dashi stock granules; 1 dash ✩ Ichimi spice; 1 Toasted white sesame seeds

cookpad.japan @cookpad_jp

I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!

Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

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Ingredients

2 servings

100 grams Burdock root
100 grams Carrot
1/2 tbsp ✩ Miso
2 tbsp ✩ Mayonnaise
1 tsp ✩ Soy sauce
1/2 tsp ✩ Dashi stock granules
1 dash ✩ Ichimi spice
1 Toasted white sesame seeds

Cooking Instructions

1

Shave the burdock root and carrot finely, or cut into short thin rectangular slices. Put into a bowl of water to get rid of any bitterness. Drain well in a colander or sieve.
2

Boil some water in a pan and add about 1 teaspoon of salt. Boil the burdock root and carrot for about 10 minutes.
3

Drain into a colander or sieve and leave to cool. (Don't put the cooked vegetables into cold water.)
4

When it's cooled down a bit, spread the vegetables out over paper towels and pat dry.
5

Mix the ingredients marked ✩ in a bowl. Add the burdock root and carrot and mix well. (The flavors will penetrate better if you mix it while the vegetables are still warm.)
6

Put on serving plates, add plenty of black pepper and it's done.