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.


1.

Lightly skin gobo.

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






2.

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

3.

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.