Rolled Chicken with Burdock Root “Yawata-maki”
Gobo is used often as an ingredients of Japanese side dishes.
Burdock root is native to an Eurasian species of plants in the sunflower family (Asteraceae) and it is called “Gobo” in Japanese. It is said that gobo was in the diet as early as the 10 century as medicine, but the people began to eat it ordinarily from around the 19th century.
Preferably scrubbed well with a stiff brush, not needed peeling with knife.
Today’s dinner is “Yawata-maki” chicken, rolled chicken with burdock root.
Yawata is a place-name near Kyoto, where was famous for its tender burdock and wild eel. Traditionally this recipe is for eel fillets wrapped around strips of burdock root. So now the dish of burdock root wrapped in fish or meat is called as “Yawata-maki”. (maki means wrapped).
- Cut burdock (1 long piece) into around 20 cm, appropriate for chicken size, and put them in boiling water added 1 tbs vinegar and cook them for few minutes.
- Wrap the burdock around spread chicken (2 pieces, 250g per each) and tie them with kitchen twine.
* Using the meat of one leg per roll.
- Place on a frying pan and cook at high heat until brown.
- Wipe chicken extract oil thoroughly, then pour sake (2 tbs), mirin (2 tbs), dark soy sauce (3 tbs), and sugar (1/2 tbs) in a pan. *Adjust to taste.
- Cook them turning over occasionally for 10-15 minutes.
Instead of burdock, you may use parboiled carrot or fresh asparagus. 😄
is a dish of burdock root wrapped in fish or meat. Traditionally this recipe is for eel fillets wrapped around strips of burdock root. 八幡巻き（やわたまき） literally “rolled a la Yawata area of old Kyoto”
is a burdock root. 牛蒡（ごぼう）