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Tataki Gobo - Pounded Burdock Root With Sesame Sauce

Tataki Gobo - Pounded Burdock Root With Sesame Sauce

This is packed with calcium and seriously delicious!

Ingredients

Burdock root
1 to 2
Ground sesame seeds (white)
5 tablespoons plus
★Soy sauce
2 tablespoons
★Sugar
2 to 3 tablespoons
★Vinegar
1 to 2 tablespoons
★Salt
a small amount
★Umami seasoning
to taste

Steps

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!

Story Behind this Recipe

I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...)