Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tataki gobo - pounded burdock root with sesame sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tataki Gobo is a traditional Japanese New Year's dish where burdock root is cooked, pounded, and dressed with sesame sauce. Boil the burdock pieces, pound them and dress in white sesame sauce. By pounding the root, the flavour of the sesame sauce is absorbed into the burdock pieces.
Tataki Gobo - Pounded Burdock Root With Sesame Sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Tataki Gobo - Pounded Burdock Root With Sesame Sauce is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have tataki gobo - pounded burdock root with sesame sauce using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
- Get 1 to 2 Burdock root
- Prepare 5 tbsp plus Ground sesame seeds (white)
- Prepare 2 tbsp ★Soy sauce
- Take 2 to 3 tablespoons ★Sugar
- Get 1 to 2 tablespoons ★Vinegar
- Take 1 dash ★Salt
- Make ready 1 ★Umami seasoning
Burdock is a deep root that symbolizes stability. Here, it is cut and pounded (tataki), splitting the ends, which is believed to split and multiply good fortune, then tossed with sesame dressing. Here, it is served in an oribe mukozuke. Refer to the vegetable page for more information and a.
Instructions to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
- Make the sesame-vinegar sauce. I think this tastes best if the ratio of ground sesame seeds and the ★ flavoring ingredients (soy sauce, sugar, vinegar) combined is the same. Please do any fine-adjusting to your taste.
- Wash the burdock root, scrape off the peel and cut into 10 to 15 cm lengths (so that they'll fit in the pan). Fill the pan with water and bring to a boil, add a little vinegar (not listed in the ingredients) and boil the burdock root.
- Boil until it's still crunchy (about 5 to 6 minutes). Pound the burdock root with a rolling pin or similar lightly to crush the fibers.
- Cut the burdock root into 5-6 cm pieces that are easy to eat, and shred with your hands. (Use your hands, don't cut with a knife.)
- Put the burdock root in the sauce from Step 1 while it's still warm.
- Let it cool down completely and store in the refrigerator. It will keep for 4 to 5 days with no problem. Make a ton of it and use as a "chopstick rest" side dish with a difference! Or serve as a snack with tea! Great in bentos, or just for snacking on, too.
- Since it keeps well, it's great for osechi (New Year's feast food) and bentos! The sesame-vinegar sauce can be used on asparagus or spinach, and it's absolutely delicious on mochi rice cakes! Please give it a try!
- I tried the sesame sauce on microwave-cooked kabocha squash . Hehe…delicious!
Tataki gobo (たたき牛蒡, means "pounded burdock" in Japanese) is a type of nimono (simmered) dish in Japanese cuisine. It is usually served as a condiment for rice or a side for sake. The burdock is simmered until parboiled, pounded and shredded into smaller pieces. It is seasoned with sesame seed paste, dashi, soy sauce, vinegar, and sugar. Recipes, Identification tools, where and how to find, sustainability, & more!
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