What is gobo Japanese food?

Burdock root, often known as gobo, is a famous Japanese edible root vegetable. It has long been renowned as an antioxidant powerhouse with numerous health-promoting effects. The stalk is about 20-28 inches (50-70 cm) long and weighs about 5 ounces (150 gram) or more

What does gobo root taste like?

Burdock root has an earthy, rooty flavor, but it also has an unusual blend of sweetness and bitterness, comparable to that of an artichoke, to which it is related. It has a meaty, slightly crunchy texture with a good chew.

Gobo, or burdock root, is a common ingredient in Asian cuisine. Stir fries, braises, and soups all benefit from it. Burdock root can also be peeled, sliced, and eaten raw in salads or out of hand. When eaten this manner, it tastes like a radish with a hint of artichoke flavor.

What is burdock in sushi?

Pickled burdock root is frequently sold as an addition to sushi or rice dishes in markets and restaurants. Burdock, on the other hand, is a versatile vegetable in Japanese cuisine, used in stews, stir-fries, and pickles.

It's a sort of Satsuma-age (fried fish cake) known as 'goboten,' which means burdock root tenpura (Japanese deep-fried food).

Healthy Gobo Sushi Recipe, [What Is Gobo?]

Description

You are losing something if you have never tried gobo in sushi. Burdock root, also known as gobo in Japanese, is a prominent component in Japanese cuisine. It’s a popular ingredient in sushi rolls, miso soup, kinpira, and other side dishes. My favorite vegetarian sushi roll is the gobo sushi roll, which consists of pickled gobo rolled in sushi rice and seaweed sheet. Tangy, sweet, and crunchy to the core!

Ingredients

For sushi rice:

▢1 cup sushi rice (I recommend using Japanese short grain rice)
▢1 cup water
▢1 ½ tablespoons sushi vinegar or mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt

Gobo Sushi Rolls:

▢10 oz pickled gobo (yamagobo)
▢3 sheets nori (seaweed sheet)

Optional for Serving:

▢soy sauce
▢pickled ginger

Instructions

Make the sushi rice

Using cold water, rinse the rice until the water runs clear. Then, in the rice maker, combine the rice and water and cook according to the manufacturer’s instructions. (We use less water in this recipe so the rice doesn’t go mushy when squished into the sushi roll.)
Transfer the boiling rice to a large mixing bowl and set aside to cool slightly. Stir in the sushi vinegar while it’s still hot (the mixture of rice vinegar, sugar, and salt). Remove from the equation.

Assemble gobo sushi rolls

Cut the picked gobo into thin pieces lengthwise.
Place a piece of plastic wrap on top of the bamboo mat (this will make clean up easier).
1/4 of the seaweed sheet should be cut off and placed on top of the bamboo mat, shining side down.
Spread 3/4 cup cooked rice evenly over nori, leaving 1/2 inch of space at the top of the sheet. (To avoid stickiness, dip your palm in Tezu vinegar water*.)
On top of the rice, arrange pickled gobo strips.
Lift the edge of the bamboo mat up and over the filling with your thumbs.
Roll the bamboo mat away from you and firmly pack the rice and contents.
If desired, top with soy sauce and pickled ginger.

Notes

* To make Tezu water for dipping hands, combine 1/4 cup water and 2 teaspoon rice vinegar in a small bowl.
Warm sushi rice should not be put in the fridge to cool down since it will change the taste and texture.

Category: Dinner, Lunch, Snack
Method: Baked
Cuisine: Japanese

Nutrition

Serving Size: 3 Rolls (24 Pieces)
Calories: 299kcal
Sugar: 3g
Sodium: 15mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 5g |
Protein: 6g
Cholesterol: 0g

Keywords: Gobo Roll, Gobo Sushi, Gobo Sushi Roll, Pickled Gobo