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Tataki Gobo (Pounded Burdock with Sesame)
Serves 4 · About 25 min
A New Year osechi dish: pound boiled burdock root to crack it, then toss in a sweet and sour sauce with ground sesame and vinegar.
① Wash and cut the burdock→② Boil→③ Pound to crack→④ Toss in the sauce
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How to make it
1
Wash and cut the burdock
- Wash the burdock in water and scrub off the dirt and black parts on the skin with a scrubbing brush (or the back of a knife). No need to peel
- On the cutting board, cut into 5 cm lengths. Cut thick pieces in half lengthwise
- Soak in a bowl of water for 5 minutes and drain in a colander
How to tell it's doneNo dirt is left on the burdock, and the pieces are about the same thickness.
2
Boil in water with vinegar
- Put 1 L water and 1 tbsp vinegar in a pot and bring to a boil over medium heat (the vinegar keeps it whitish)
- Add the burdock and boil 5–7 minutes
- Meanwhile, mix 3 tbsp ground white sesame seeds, 1 tbsp sugar, 2 tbsp vinegar and 1 tbsp soy sauce in a bowl to make the sauce
How to tell it's doneA bamboo skewer goes into the thickest piece with a little resistance.
Be carefulIf boiled too long, it falls apart when pounded. Take it out while it is still a little firm.
3
Pound to crack
- Drain in a colander and line it up on the cutting board while hot
- Tap lightly from above with a rolling pin to crack it
- Where it cracked, split it with your hands lengthwise into 2–4 pieces (it is hot, so let it cool a little first)
How to tell it's doneYou can see the fibers of the burdock, with rough, split edges.
Be carefulIf you hit it hard, it gets crushed and flies everywhere. Stop once it cracks.
4
Toss in the sauce while warm
- Put the split burdock in the bowl of sauce from step 2
- Mix to coat it all in the sauce and let sit 10 minutes to soak in the flavor
- Put leftovers in a storage container in the fridge. Eat within about 4–5 days
ReadySesame is on all the burdock, and almost no sauce is left at the bottom of the bowl.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Hard and stringyNot boiled long enough in step 2. Next time, boil until a bamboo skewer goes in.
It went mushy and fell apartBoiled too long in step 2, or pounded too hard in step 3. Next time, boil a shorter time and tap lightly.
The flavor has not soaked inYou tossed it after it cooled. Next time, put it in the sauce while hot from boiling. This time, leave it in the fridge for a few hours.
Too sourAdd 1 tsp sugar and mix.
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