Tataki Gobo - Pounded Burdock Root With Sesame Sauce
Tataki Gobo - Pounded Burdock Root With Sesame Sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, tataki gobo - pounded burdock root with sesame sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tataki Gobo - Pounded Burdock Root With Sesame Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Tataki Gobo - Pounded Burdock Root With Sesame Sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have tataki gobo - pounded burdock root with sesame sauce using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
  1. Make ready 1 to 2 Burdock root
  2. Get 5 tbsp plus Ground sesame seeds (white)
  3. Take 2 tbsp ★Soy sauce
  4. Prepare 2 to 3 tablespoons ★Sugar
  5. Prepare 1 to 2 tablespoons ★Vinegar
  6. Take 1 dash ★Salt
  7. Prepare 1 ★Umami seasoning
Steps to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Put the burdock root in the sauce from Step 1 while it's still warm.
  6. 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.
  7. 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!
  8. I tried the sesame sauce on microwave-cooked kabocha squash . Hehe…delicious!

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