Photograph of the finished Gobo salad

Japan · Ngưu bàng trộn xốt vừng

Gobo salad

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Burdock root Burdock root 2.6 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Roasted sesame seeds Roasted sesame seeds 6.3 oz
  • Photograph of Mayonnaise Mayonnaise 7.1 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz

Method

  1. 1 Peel the burdock root, slice it into strips, and immediately soak it in diluted vinegar water for 10 minutes to prevent it from turning brown.
  2. 2 Blanch the burdock root strips for 4 minutes, then rinse with cold water and squeeze out the excess water.
  3. 3 Burdock root is much tougher than carrots, so it needs to be blanched for a full 4 minutes; under-blanching will leave the strands bitter and hard.
  4. 4 Roast the sesame seeds and then grind them into a coarse powder while still in the oil.
  5. 5 Mix the crushed sesame seeds with mayonnaise, soy sauce, vinegar, and sugar to make a thick sauce.
  6. 6 Mix the burdock root and carrots with the sauce, then drizzle with sesame oil and sprinkle with whole sesame seeds.
Start cooking