Since my discovery of Frozen Sliced Gobō (Burdock Root) at a local Asian grocery store, I have been using Gobō for cooking, but I found the slices are just a little too thick and large for certain dishes. For this popular savoury pancake, you need to pre-cook them if the slices are too thick. I simply microwave them.


Makes

2 Servings

Ingredients

150g sliced Gobō *thawed if frozen

1/2 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil for cooking

Batter
1/4 cup Plain Flour
1/4 cup Potato Starch
1 Egg
1/4 teaspoon Salt
2 tablespoons Water

Dipping Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 teaspoon Sugar
Crispy Chilli Oil, Toban Djan (Chilli Bean Sauce), Gochujang (Korean Spicy Miso), etc.

Method
  1. In a heat-proof bowl, combine Gobō slices and Soy Sauce, and heat for 1-2 minutes, then set aside and cool. *Note: If the slices are thin, this process is not necessary.
  2. Mix the Batter ingredients in a separate mixing bowl. Alter the amount of Water to make thick Batter. Add Gobō slices, and mix to combine.
  3. Heat Sesame Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
  4. *Note: If you want to make the pancake crispier, you need to add extra Oil.
  5. Cut into smaller pieces if large, and enjoy with Dipping Sauce.