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


Gobo sarada / burdock root salad with soy sauce lemon mayonnaise dressing

Finely julienned burdock root is crispy yet delicate. Mayonnaise and soy sauce work great together, and lemon juice gives this great combination a light taste.


20 cm gobo burdock root
Vinegar or lemon juice (for soaking gobo; not in photo)
1 sprig parsley
2 tsp mayonnaise
1 tsp soy sauce
1/2 tsp lemon juice (1/4 small lemon)
Black pepper, to taste (not in photo)


Prepare a bowl of cold water with 1-2 tsp vinegar.

Finely julienne gobo, and immediately soak in vinegar water to prevent discoloration.

Finely chop parsley.


Boil gobo for 15 seconds, remove, and transfer to ice water.

When cool, drain well.


Transfer to a bowl. Add mayonnaise, soy sauce, 2/3 of the specified amount of lemon juice and black pepper, and toss. Taste, and add more lemon juice as necessary.

Add parsley, and toss well.

  • To enjoy the crispiness of gobo, do not boil more than 15 seconds. Gobo can be left raw if a really crispy texture is desired.

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