5 from 6 votes
Easy Japanese Yamagobo (Fast pickled burdock root)
Imagine crisp, thin strips of burdock root, bathed in a tangy brine infused with subtle, delightful spices. From the moment you start handling the burdock root to the final satisfying crunch, this recipe promises a journey into nourishing simplicity. So grab your apron, prepare for pickling perfection, and get ready to savor the zesty magic of Yamagobo!
Prep Time
4 mins
Cook Time
5 mins
Total Time
9 mins
Servings:
16
(one pint)
Calories:
29 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- ¾ pound burdock root gobo
- ⅔ cup rice vinegar plus an additional 2 tablespoons for brining
- ⅓ cup water plus an additional 1 ½ cups for brining
- ¼ cup sugar or other sweetener of your choice
- 1 dried chili optional, of your choice
- 2 ginger thin slices, fresh
- 1 tablespoon salt
- ½ teaspoon Turmeric or 1 teaspoon carrot powder for color
Instructions
- Scrub the burdock root thoroughly to remove any dirt or impurities. Using a sharp knife or vegetable peeler, peel off the outer skin of the burdock root. Cut the burdock root into thin strips, about four inches (ten cm.) in length.
- Cut the burdock root into thin strips, approximately four inches in length. This ensures easy handling and optimal texture.
- To prevent browning and enhance flavor, submerge the burdock strips in a bowl with 1 ½ cups of water and 2 tablespoons of vinegar. This also helps draw out any astringency, revealing the root's buttery taste.
- In a pot set over high heat, bring rice vinegar, water, sugar, dried chili, ginger, salt, and turmeric to a rolling boil. This aromatic brine will infuse the burdock with delicious flavors.
- Once the burdock has soaked in the water and vinegar mixture, remove it and pat it dry. The moisture will affect the pickling process, so ensure it is well-drained.
- Transfer the burdock strips to a clean and sterilized glass pint jar or container. This maintains cleanliness and prevents contamination during the pickling process.
- With caution, pour the hot brine over the burdock, ensuring all the strips are completely submerged. This ensures even pickling and discourages the growth of mold or bacteria.
- By hand, add the cooked ginger and chili to the jar directly from the pot of brine.
- Allow the Yamagobo to cool to room temperature. Then, cover the jar or container securely.
- To achieve optimal taste, place the jar in the refrigerator and allow it to pickle for a minimum of 24 hours. This allows the flavors to meld and intensify. The longer the pickling time, the more pronounced the flavors become.
Cup of Yum
Notes
- Remember, refrigeration is essential for food safety. Store the pickled Yamagobo in the refrigerator, where it can last for several weeks.
Nutrition Information
Calories
29kcal
(1%)
Carbohydrates
7g
(2%)
Protein
0.3g
(1%)
Fat
0.05g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
438mg
(18%)
Potassium
67mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16 (one pint)
Amount Per Serving
Calories 29
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 0.3g | 1% |
| Fat | 0.05g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 438mg | 18% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.