Burdock Root Pickles with Sesame
Burdock root is a vegetable rich in polyphenols and soluble fiber.
Burdock root is called “Gobo” in Japanese.
It is eaten as vegetable in Japan mainly, but it is not native to Japan. It was brought as medicinal herb from China in ancient time, and it was started to cultivate about in 11 – 12th century.
From 17th century to 19th century, it was becoming popular to eat as vegetable.
When soaked in water, water will be changed brownish-red in color. Because it includes rich polyphenols “chlorogenic acid” that has antioxidant properties. And it has abundant soluble fiber, mostly inulin-soluble.
It is healthy and helpful for your vegan recipe.
Today’s side dish is burdock root pickles, “Su-Gobo” in Japanese. It is popular as stored food in refrigerator.
- Wash burdock root with scrubber or peel them roughly.
- Cut them into 4 cm length and cut half lengthwise.
- Cook them in boiling water for 2-3 minutes.
- While they are hot, put in condiment (vinegar 1 tbs, soy sauce 1 tbs, sugar 1/2 tbs, shiro-dashi 1/2 tbs, and sesame 1 tbs)
- Marinate for half a day giving a few stirs.
is a burdock root. 牛蒡（ごぼう）
is a popular Japanese dish, burdock root pickles with sesame. 酢牛蒡（すごぼう） literally “vinegar burdock root”