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Author Notes: This salad uses almost the same ingredients as Kinpira Gobo, a more famous dish, but with a sesame mayonnaise dressing. It is based on the salad at my local supermarket deli. —BoulderGalinTokyo
Burdock Salad Vegetables
- 1 Burdock root, large, about 300 grams. See Note 1
- 1 teaspoon vinegar
- 1 carrot
- 1/2 ear sweet corn, cut from the cob, cooked
- 1/2 cup cabbage, thinnly sliced, cut in 1/2-inch pieces
- 1 tablespoon white sesame seeds, half white/ half black OK
Miso Mayonnaise Dressing
- 5 tablespoons mayonnaise, see Note 3 (I recommend Kewpie 50% )
- 1 teaspoon honey or agave
- 2 teaspoons blend or medium miso, (white is OK)
- 1 teaspoon soy sauce, Lite Kikkoman recommended (opt. +1 teaspoon)
- 1 tablespoon white sesame seeds or half black/half white
- salt & pepper
- Scrub the burdock root with a vegetable brush, scratching a little of the surface peeling off. Prepare a bowl of 4 cups of water and add the vinegar. Cut the ends off and throw away (compost). Cut a section about 1 1/2 inch long, then slice in half the long way, cut into matchsticks. After cutting put in the water with vinegar. After cutting half the burdock, I change the water, adding vinegar again. Let soak about 10 minutes after cutting.
- Scrub the carrot and cut into matchsticks also. It doesn't have to go into the water with vinegar..
- Microwave or blanche the carrots in a spoon of water. Drain. But I like raw carrots.
- Cover the burdock in water and boil for about a minute, taste, if you feel the taste is too strong, boil a little longer, another minute. You don't want to boil the 'earthiness' away. Drain.
- Mix the Mayonnaise Dressing. I like to keep the sodium down so if you need more, you could add the soy sauce, but if your mayonnaise is too runny, then just use more salt.
- Put burdock, carrots, corn and cabbage (if using) in a large bowl. Add most of the dressing. Vegetables should be lightly dressed, add rest of dressing as needed. Cool in the refrigerator for an hour or two.
- Note* BURBOCK will probably be sold in the root section of the store or your farmer's market. It is usually fresher if you can find it covered with dirt like a potato. Or in the prepared veggie section, it might be washed, possibly cut in half (to shorten to fit into a sack) but with the peeling still attached. Or in some Asian markets you may find matchstick-cut goboh which is all ready to cook (it will be in a transparent sack with liquid in it).
- Note BURDOCK 2* I always used to peel the gobo but my chef friend showed me it wasn't necessary. If you are new to goboh or squirmish about the peeling, you can use a potato peeler, If you want really white goboh, trim the peeling down to the inner black circle (like a tree-ring). Also change the water once it turns dark, don't forget more vinegar.
- Note 3* MAYONNAISE--If making your favorite recipe, make it a little thinner than usual. If using a bottled mayonnaise, I like to add lemon juice or water to thin. American-style mayonnaise is very thick. Japanese Kewpie Mayonnaise (no thinning necessary) comes in different proportions of oil in the mayonnaise--50 is 50% oil is cut; 75% is cut even more. It is very delicious, try it and you may not go back...Great on BLT and Koreans like to eat on French fries!
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad