Gobo, Japanese for Burdock root, is not the most common cooking ingredient, but chances are, you’ve seen it in the market. A quick search will result in the braised burdock root recipes, kinpira gobo, which is a common Japanese (and also Korean) side dish, but there are tons of other things you can do with gobo. Learn more about burdock root (gobo) here.
Carlienne’s Shoyu Roasted Gobo (Burdock Root)
Shoyu Roasted Gobo Materials
- Mixing bowl
- Mixing Utensil
- Sheet Pan
Shoyu Roasted Gobo Ingredients
- 2 Stalks Gobo
- 1/8 cup Oil
- 1/8 cup Shoyu Soy Sauce
- Sprinkle of Sesame Seeds
- Salt and pepper
Shoyu Roasted Gobo Guide
- Preheat oven to 400F.
- Cut gobo in alternated diagonal cuts to make triangular chunks.
- Mix oil, salt, pepper and gobo in a bowl, then spread on a greased baking sheet.
- Roast for about 20 minutes or until it’s fork tender and has nice browning.
- Cool until you can handle it, then plate it and sprinkle shoyu and sesame seeds on top and enjoy!
Tools Used To Make This Dish*
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Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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