Yamagobo (Japanese Pickled Burdock)
User Reviews
5
Yamagobo (Japanese Pickled Burdock)
Description
The Yamagobo (Japanese Pickled Burdock) recipe centers on burdock root, also called gobo, that is peeled and cut into slender sticks. The pickling brine combines hot water dissolved with sugar, then mixed with rice vinegar, soy sauce, salt, and a touch of carrot powder or orange food coloring to mimic the traditional bright appearance seen in sushi bars. After submerging the prepared burdock in the cooled brine, the jar is sealed and refrigerated.
The pickling process enhances the firm and slightly earthy burdock root with a balanced tang and mild sweetness, while the soy sauce adds subtle savory notes. The texture remains crisp, making it a refreshing contrast in a meal. The recipe calls for at least 24 hours of refrigeration before eating but suggests waiting 3 to 5 days for optimal flavor development.
Yamagobo is typically enjoyed as a side dish or sushi garnish, providing a crunchy and tangy element to complement other flavors. The recipe stores well refrigerated for up to two months, making it convenient for advance preparation and occasional use.
To prevent browning and reduce bitterness before pickling, it's recommended to soak the freshly sliced burdock in cold water for 10 to 15 minutes. Cutting the roots uniformly ensures even pickling, and the carrot powder or food coloring helps achieve the classic orange hue common in Japanese cuisine.
Ingredients
- ½ pound burdock root (gobo)
- ½ cup rice vinegar
- ½ cup sugar
- ½ tablespoon salt
- ½ tablespoon soy sauce
- ⅔ cup water microwaved for 1 minute, hot
- 2 teaspoons carrot powder (or 3-4 drops orange food coloring)
Instructions
- Make the Pickling Brine. In a clean jar or heatproof container, stir hot water and sugar together until fully dissolved. Then mix in rice vinegar, soy sauce, salt, and carrot powder (or food coloring). Let the brine cool to room temperature.
- Prep the Burdock Root. Scrape off the skin using the back of a knife or a veggie scrubber. Rinse well. Cut into matchstick-sized pieces or long sticks (about 3–4 inches long).
- Pickle the Gobo. Add the sliced burdock root to the jar. Make sure it's fully submerged in the brine—add more water if needed. Seal the jar.
- Chill & Store. Refrigerate for at least 24 hours before eating (3–5 days for the best flavor). Store in the fridge for up to 2 months.
Notes
- Soak sliced burdock root in cold water for 10–15 minutes to prevent browning and lessen bitterness before pickling.
- Cut burdock sticks evenly to ensure consistent pickling throughout.
- Use carrot powder for a natural orange tint, or food coloring for a more vivid traditional color.
- Refrigerate the pickled burdock for at least 24 hours; flavor improves after 3 to 5 days.
- Store pickled burdock in the fridge for up to 2 months for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 1003mg | 42% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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