Tataki Gobo is a traditional Japanese recipe for a classic accompaniment of burdock root slowly coked in dashi and soy sauce that's served in a sesame seed dressing. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Tataki Gobo.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Japanese dish, one of ten served during Oshogatsu, the New Year holiday celebration. Burdock root is used for this celebration, as the deep growth of the root symbolizes stability. In this recipe the cut root is pounded (tataki), splitting the ends, to symbolize a multiplicity of good fortune.
For the Sesame Dressing:
6 tbsp white sesame seeds, toasted and ground to a paste
4 tsp rice vinegar
3 tsp sugar
2 tsp soy sauce
1/4 tsp sea salt
Method:
Clan the burdock root thoroughly, using a scouring pad to remove any ingrained dirt and dark spots then cut the root into 5cm lengths.
Bring 1.5l water to a boil and add 1 tbsp rice vinegar. Cook for between 10 and 12 minutes, or until the burdock root is cooked through, but still firm. Drain the root then smash the pieces with a rolling pin from end to end. Now cut the root into quarters, lengthways.
Place the pounded burdock root pieces back in a pan with the dashi, sugar, salt and soy sauce. Bring to a simmer and cook over low heat for about 18 minutes, or until almost all the liquid has been absorbed and the burdock root is completely tender.
In a small bowl, mix together all the ingredients for the dressing. Pour into the pan with the gobi and mix thoroughly. Turn into a bowl and allow to cool.
Serve at room temperature in a single, central, bowl. If refrigerated, this will keep for up to a week.
Click on the image, above to submit to Pinterest.