All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo no sasagaki / burdock root diagonal slicing

While similar to julienne, sasagaki diagonal slicing results in a softer texture, as there are no sharp edges at the ends.


Lightly skin gobo.

Cut lengthwise into 5-6 sections. Make sure not to completely cut one end (left end in photo).


Slice diagonally from free end while rolling gobo, like sharpening a pencil.


Soak in cold water.
This prevents color from darkening and also eliminates bitterness.

Add a small amount of vinegar if gobo is a little old or when paler color is important in the final dish.

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