Pounded Burdock Root with Sesame Sauce (Tataki Gobo)
Coated in flavoursome roasted white sesame sauce, today’s dish brings the best out of the burdock – it’s crunchy texture and unique taste. You can eat Pounded Burdock Root with Sesame Sauce just like snacks.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125g/4.4oz fresh burdock root ((note 1))
- 3 tbsp vinegar (, separated)
- 2 tbsp roasted white sesame seeds
- 1 tbsp light soy sauce ((note 2))
- 2 tsp sugar
- 1 tsp vinegar
Instructions
- 1
Fill a bowl or a plastic container with 500ml/16.9oz of water (not in ingredients) with 2 tablespoons of vinegar.
- 2
Cut the root to half (note 1). Using the back of a knife, scrape the dark brown skin off one piece of the root.
- 3
Rinse and cut it into a log about 5cm/2” long. If the root is thick, cut the log in half or quarter lengthwise so that each piece is about the thickness of your little finger.
- 4
As you make thin logs, place them in the water with vinegar. This will prevent the burdock from getting dark due to oxidisation.
- 5
Repeat for the second piece of the root.
- 6
Boil water in a small saucepan with a tablespoon of vinegar.
- 7
Drain the burdock pieces, transfer them to the sauce pan and cook for 3 minutes. Drain.
- 8
Place burdock pieces on a cutting board. Using a rolling pin, bash each burdock piece lightly in a couple of places to bruise it (note 3).
- 9
While the burdock pieces are still hot/warm, dress with the Sesame Dressing (note 4).
- 10
This dish is best to eat after few hours (note 5). Keeps up to 4-5 days in the fridge.
- 11
Grate sesame seeds half way so that some are fully crashed, some remain as whole seeds (note 6).
- 12
Combine the ground sesame and the remaining ingredients of Sesame Dressing and mix well.