Shoyu Roasted Burdock Root (Gobo)

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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

  1. Preheat oven to 400F.
  2. Cut gobo in alternated diagonal cuts to make triangular chunks.
  3. Mix oil, salt, pepper and gobo in a bowl, then spread on a greased baking sheet.
  4. Roast for about 20 minutes or until it’s fork tender and has nice browning.
  5. Cool until you can handle it, then plate it and sprinkle shoyu and sesame seeds on top and enjoy!
Cut gobo at alternating angles for a triangular chunk
Cut gobo at alternating angles for a triangular chunk
Mix gobo chunks with salt, pepper, and oil
Mix gobo chunks with salt, pepper, and oil
Spread seasoned gobo onto a greased sheet pan
Spread seasoned gobo onto a greased sheet pan
Sprinkle shoyu and sesame seeds over roasted gobo
Shoyu Roasted Burdock Root (Gobo)
Shoyu Roasted Burdock Root (Gobo)

Tools Used To Make This Dish*

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