Japanese-Style Burdock Root Salad

Japanese-Style Burdock Root Salad

I love burdock root salad!

Ingredients: 2-3 servings

Burdock root
100 g
100 g
✩ Miso
1/2 tablespoon
✩ Mayonnaise
2 tablespoons
✩ Soy sauce
1 teaspoon
✩ Dashi stock granules
1/2 teaspoon
✩ Ichimi spice
a small amount
Toasted white sesame seeds
as you like


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.

Story Behind this Recipe

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!