Recipe of Ultimate Tataki Gobo - Pounded Burdock Root With Sesame Sauce
Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Favorite Tataki Gobo - Pounded Burdock Root With Sesame Sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tataki Gobo - Pounded Burdock Root With Sesame Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tataki Gobo - Pounded Burdock Root With Sesame Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Tataki Gobo - Pounded Burdock Root With Sesame Sauce using 7 ingredients and 8 steps. Here is how you cook it.
I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...)
As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste!
Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo
Ingredients and spices that need to be Make ready to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce:
- 1 to 2 Burdock root
- 5 tbsp plus Ground sesame seeds (white)
- 2 tbsp ★Soy sauce
- 2 to 3 tablespoons ★Sugar
- 1 to 2 tablespoons ★Vinegar
- 1 dash ★Salt
- 1 ★Umami seasoning
Instructions to make Tataki Gobo - Pounded Burdock Root With Sesame Sauce
- Make the sesame-vinegar sauce. I think this tastes best if the ratio of ground sesame seeds and the ★ flavoring ingredients (soy sauce, sugar, vinegar) combined is the same. Please do any fine-adjusting to your taste.
- Wash the burdock root, scrape off the peel and cut into 10 to 15 cm lengths (so that they'll fit in the pan). Fill the pan with water and bring to a boil, add a little vinegar (not listed in the ingredients) and boil the burdock root.
- Boil until it's still crunchy (about 5 to 6 minutes). Pound the burdock root with a rolling pin or similar lightly to crush the fibers.
- Cut the burdock root into 5-6 cm pieces that are easy to eat, and shred with your hands. (Use your hands, don't cut with a knife.)
- Put the burdock root in the sauce from Step 1 while it's still warm.
- Let it cool down completely and store in the refrigerator. It will keep for 4 to 5 days with no problem. Make a ton of it and use as a "chopstick rest" side dish with a difference! Or serve as a snack with tea! Great in bentos, or just for snacking on, too.
- Since it keeps well, it's great for osechi (New Year's feast food) and bentos! The sesame-vinegar sauce can be used on asparagus or spinach, and it's absolutely delicious on mochi rice cakes! Please give it a try!
- I tried the sesame sauce on microwave-cooked kabocha squash . Hehe...delicious!
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