Japanese dish, Burdock root recipe-Miso Stewed Tataki Gobo & Pork

 It’s just a root. But this root can turn into many dishes. Good thing about this food is that it’s fully packed with fiber. Meaning eating this vegetable gives you bowel movements. You just need to know how to deal with this tough texture ingredient. This time I used Tataki method to process it. It can work very effectively especially when you make a stew. With konjac you can enjoy low cal healthy tasteful dish!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
1 (200g) Gobo/Burdock root
200g Konjac
150g Sliced pork
12 Snow peas
1/2 tsp White sesame
[ Miso Nikomi Seasonings ]
2 tbs Sake
2 tbs Mirin
1/2 tbs Sugar
1/2 tbs Soy sauce
300ml Water
2 tbs Miso

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!



[ Directions ]

1. First off, scrape the gobo skin with a back of the knife.
(•̀ㅂ•́)وGobo skin contents lots of nutritious. Try not to remove too much.

Q. How to pick a good Gobo/Burdock root?
A. Choose the one has less hairy roots on the surface. The weight should be rather heavier than it actually looks(that means it has succulent flesh). Try not to choose too thick fat root. It may have hollow inside..

2. Cut lengthwise.
(•̀ㅂ•́)وYou can cut into either two or four strips. It all depends on its size.


3. Gently pound the surface with a rolling pin to create small cracks.
(•̀ㅂ•́)وTataki means pounding. This step is to make gobo absorb flavor effectively. Make sure not to crush them!


4. Cut into 4~5cm length. To avoid discoloration, soak into water.

5. Blanch snow peas. Put into iced water, set aside until the last cooking step.

6. This time I used konjac noodles.

7. Put into boiling water. Cook for 1~2minutes.
(•̀ㅂ•́)وKonjac contents earthy smell. Boiling can remove this unwanted smell!


8. After boiling, wash well under running water.

9. Cut into short length.

10. Mix all Miso nikomi seasonings except for miso.
(•̀ㅂ•́)وTo maintain miso fragrance, only miso should be added on later step.

11. Heat an oiled stew pot over medium heat. Add gobo into it.

12. Stir fry until golden brown.
(•̀ㅂ•́)وSearing surface can bring out its fragrance.

13. Add konjac.

14. Stir fry to allow konjac to evaporate the excess water.
(•̀ㅂ•́)وIf the konjac is too soggy, it won’t absorb the flavor.


15. Add prepared seasoning soup.

16. After bringing to a boil, turn to a low heat and cover. Keep simmering for 20~30 minutes or gobo is thoroughly cooked.
(•̀ㅂ•́)وSimmering time may vary depending on the size of gobo.


17. Make sure your gobo is cooked the way you like.

18. This time I used sliced pork. Cut into an appropriate size.
(•̀ㅂ•́)وYou can use beef or chicken instead.


19. Add the pork into the pot.

20. Make sure each slice gets spread evenly.

21. I used a combination of white and red miso.
(•̀ㅂ•́)وYou can use any type of miso.


22. Scoop some soup from the pot.

23. Add into miso and mix well allow the miso to dissolve completely.

24. And then put the miso mixture back into the pot.

25. Lastly, cut the blanched snow peas and put into the pot.

Q. How do I store gobo?
A. Gobo tends to dry out very easily. To maintain succulent, crunchy texture, you can wrap it with newspaper and store in a cool place or fridge.

Sprinkle white sesame as you serve.This type of stew can absorb more flavor while cooling down. If you have time, you can allow it to cook down and reheat. You will be able to enjoy nice tender flavorful gobo!


Copyright © MASA’s Cooking- All Rights Reserved.

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