Using Frozen Sliced Gobō (Burdock Root), this popular Japanese salad is easy to make. Creamy Sesame Dressing is available from many supermarkets in Melbourne where I live. If you have a bottle, you may wish to use it. If you make it, and I recommend to make it less sour for this salad.
Makes
4 Servings
Ingredients
150g Frozen Sliced Gobō (Burdock Root) *thawed
1 small Carrot *about 100g, cut into thin strips
Salt for cooking
Creamy Sesame Dressing
2 tablespoons Toasted Sesame Seeds *ground
4 tablespoons Japanese Mayonnaise
1 teaspoon Sugar
2 teaspoons Soy Sauce
1 teaspoon Rice Vinegar *alter the amount to suit your taste
Method
- In a mixing bowl, combine all the Creamy Sesame Dressing ingredients.
- Cook Sliced Gobō (Burdock Root) in boiling salted water for 2 to 3 minutes, add Carrot, bring back to the boil, then drain. Press to remove excess water.
- Add Gobō and Carrot, that are still fairly hot, and mix to combine. Allow to rest until cooled. Mix well before you serve.
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