Burdock Root Teriyaki

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

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.