The first thing you'll notice about burdock root is that it really looks like a root. Long, woody, and often flecked with dirt, it seems to belong in the compost heap rather than on a plate. But if you love the deep, earthy flavor of beets and mushrooms, burdock root is a vegetable you should get to know.
In parts of Asia, especially Japan, burdock root is used in soups and stews, shredded and simmered to make a side dish called kimpira gobō, pickled and wrapped into sushi rolls, or fried into chips or tempura. We love its earthy aroma and taste, which fit right in with the warmer, richer cooking of autumn. Burdock root also has a unique texture, crisp and chewy, that we find quite satisfying.
Most of the root's flavor is found in the skin, so clean the burdock by rinsing it in the sink while scraping away any dirt with the back of a knife. Once cut, it will begin to discolor, but you can stop the browning by putting the cut pieces in a bowl of acidulated water. This also reduces some of the root's flavor, so we usually don't bother, but if you want a milder introduction to burdock root, give it a soak before cooking it.
Recipes to Try:
• Kimpira (Stir-fried Carrot & Burdock Root) at Food 52
• Pickled Burdock at Serious Eats
• Burdock Root Tempura at Humble Bean
• Miso-Glazed Burdock with Red Lettuces at Food & Wine
Do you ever cook with burdock root?
Related: Recipe: Hijiki with Carrots
(Image: Flickr member FotoosVanRobin licensed under Creative Commons)
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Gobō! Perhaps my favorite root vegetable, and indispensable for takikomi gohan! That link is to Humble Bean, but it's such a basic Japanese food item--rice cooked in broth with bits of vegetable, sometimes meat--that recipes are super easy to come by (Just Hungry has one, def).
What's interesting is that the Japanese recipes I've followed instruct you to peel the skin away before using the root, and the soaking (in plain water) is never optional. I don't peel them because I don't peel anything unless I HAVE to, but I've never tried skipping the soak. I'll have to pick some up soon and experiment...
@shady lane: Guilty as charged! :)
@Bailey P.: I can't remember where I learned that a lot of gobō's flavor is in the skin -- maybe in one of Elizabeth Andoh's books? Thanks for the takikomi gohan link. That's another of my favorites too.
Wait! Is this the same burdock that is in my back yard. With the little round burs??
Oh my! Thanks for choosing gobo! I always check this website, but just registered in order to leave the comment here! haha. Gobo is one of my favs to eat! I love them in takikomi-gohan, kinpira, and fried as shown above! When you buy it, pick up one with dirt, not too thick, not the one with lots of "beard", and choose the straight one! They are more fresh :) I also like them wrapped with shaved beef, cut into small bite sized, and light-fried with sake, soy sauce and mirin.
My mother makes a tea out of the roots that is supposed to be really good at cleansing the liver and/or kidneys.
I buy burdock at my local (Hong Kong) grocery store and I like to mix it in with other root vegetables and roast them. It has a great texture - a bit chewier than roast sweet potatoes.
@Pamela, Wild Burdock is edible (http://www.wildmanstevebrill.com/Plants.Folder/Burdock.html) though I don't know enough to confirm that it's the same plant...