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
  1. In a mixing bowl, combine all the Creamy Sesame Dressing ingredients.
  2. 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.
  3. Add Gobō and Carrot, that are still fairly hot, and mix to combine. Allow to rest until cooled. Mix well before you serve.