gobo

[Haivart]

I felt adventurous today and bought a gobo root. I've read up on it, but would like some input. What should I make first to try it? Thanks

:gohan:

btw: it's not for tonight--I have maguro and a stir-fried cabbage for that.

 

[undrentide]

Gobo is something you can enjoy its texture, because of a lot of fibre, it's sort of crunchy
(though it becomes quite soft if you cook it for a long time)
and its flavour (though too much seasoning would kill it...)

How about kinpira gobo?
Here's the recipe in English.
How to Make Japanese Kinpira Gobo: Braised Burdock Root

 

[Haivart]

Thanks! I was leaning towards kinpira gobo and have a couple of recipes for it.

I'll try it tomorrow night.

 

[masaegu]

You might want to try making Ton-jiru using gobo next time. It's a miso soup with thin slices of pork and lots of vegetables including gobo. If you haven't eaten Ton-jiru before, I think it will change your entire notion of what miso soup is all about. Luckily, there is a video on Youtube showing how to make Ton-jiru in English. Since I don't have enough posts here, I won't be able to give you the link. Just search with 'tonjiru' and you will easily find the video.

 

[hplaserjet6p]

i love gobo.
makes you fart.

 

[Chef Man]

yup. gobo is nice .also can make tempura ( kakiage style)☝