Burdock Root Teriyaki


Burdock root (known in Japanese as gobo) is an amazing health food that boosts immunity. This simple yet nourishing dish of thinly shredded burdock root is easy and full-flavoured, going very well with even just plain rice.


  • 35-cm (14-in) burdock root (gobo)
  • 1 tsp vegetable oil
  • 1 Tbsp Japanese soy sauce
  • 1 Tbsp mirin
  • 1 tsp raw sugar


Peel burdock root and make 2–3 cuts lengthwise (about 4-5 cm from one end). Shave burdock root with a knife (like sharpening a pencil) or with a vegetable peeler. Soak the shavings in water immediately for 10 minutes to prevent discolouration. Discard water and drain well.

Heat vegetable oil in a pan. Add burdock root and stir fry for 3 minutes. Add soy sauce and mirin and continue to stir fry for 2 minutes, until the burdock root’s texture is crispy. Lastly, reduce heat and add sugar. Stir fry for another 1 minute or until the sugar is completely dissolved.

Divide into 4 equal portions and serve.