What is Gobo and How to Make Gobo Sushi
What is Gobo and How to Make Gobo Sushi
Discover the Delight of Gobo in Sushi
Have you ever tasted gobo in sushi? If not, you’re in for a treat! Gobo, known in Japan as burdock root, is a cherished ingredient in Japanese cuisine. It graces sushi rolls, miso soup, kinpira, and various side dishes with its delightful flavor and texture. One of my personal favorites is gobo sushi roll, where pickled gobo adds a tangy sweetness and refreshing crunch to every bite.
What exactly is gobo root?
Gobo, derived from the burdock plant native to northern Asia and Europe, is the slender, long root of this herbaceous perennial related to sunflowers. Its outer skin is thin and coarse, often coated in soil.
What does gobo (burdock root) taste like?
Gobo root offers a crisp texture and a sweet, earthy flavor. When pickled and used in sushi, it adds a delightful tanginess and satisfying crunch.
Health benefits of gobo
Beyond its culinary appeal, gobo root boasts impressive health benefits. Rich in antioxidants, it helps protect the body from cellular damage caused by free radicals and reduces inflammation. Gobo is also known to aid detoxification, purifying the bloodstream, and may even help inhibit certain types of cancer.
Gobo in sushi: a recipe to savor
Pickled gobo is a popular choice for sushi rolls, enhancing flavor and adding crunch. Whether used alone or paired with ingredients like cucumber, avocado, or oshinko (pickled radish), gobo elevates the sushi experience. Known as yamagobo in Japan, this pickled delight is crafted by brining burdock root in a mixture of rice vinegar, sugar, and salt, and then adding a distinctive orange hue reminiscent of baby carrots.
How to make gobo sushi at home
Here’s a simple recipe for a vegan gobo sushi roll:
Ingredients:
- Pickled gobo (burdock root), thinly sliced
- Sushi rice (Japanese short grain rice), seasoned with vinegar, sugar, and salt
- Nori (seaweed sheets)
Pro tips for perfect gobo sushi rolls:
- Prepare Tezu: a hand-dipping liquid made with water and rice vinegar (1/4 cup water to 2 teaspoons vinegar) to prevent rice from sticking.
- Roll carefully: Use a bamboo mat to tightly roll the sushi, ensuring the rice holds together without falling apart.
- Rice temperature: Ensure the rice is warm but not hot for easier rolling.
Other ways to enjoy gobo
If you prefer to cook fresh gobo, try kinpira—a popular dish where thinly sliced gobo and carrots are quickly sautéed with soy sauce, sugar, mirin, and sake in a hot pan. Remember to peel the gobo root, especially for larger pieces, as the skin can be tough and woody.
How to handle and prepare gobo
When preparing pickled gobo, cut it into 4-inch segments and then slice into matchsticks for sushi. For kinpira, julienne the gobo thinly to ensure quick sautéing and tender results.
In conclusion,
gobo is not only a versatile and flavorful addition to Japanese cuisine but also a nutritious one, offering both culinary delights and health benefits. Whether in sushi rolls or kinpira dishes, gobo root brings a unique taste and texture that is sure to captivate your palate.
