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Sesame Burdock Root Salad / https://www.hwcmagazine.com
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5 from 2 votes

Sesame Burdock Root Salad

Sesame Burdock Root Salad is made with braised Japanese gobo root and carrot with light and creamy sesame mayo dressing.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizers/ Snacks, Sides
Cuisine: Japanese
Servings: 6
Calories: 102kcal
Author: HWC Magazine

Ingredients

  • 2 cup Burdock root or 2 stalks peeled and julienned
  • 1 Carrot
    peeled and julienned
  • Water for boiling
  • 3 tablespoon mayonnaise
    Kewpie
  • 1 tablespoon Soy sauce
    (tamari)
  • 1 tablespoon Mirin (Japanese cooking wine or can use cooking sherry)
  • 1 teaspoon granulated sugar or sugar alternative of choice
  • 1 teaspoon Sesame oil
  • 1 tablespoon Sesame seeds
    toasted
  • ¼ teaspoon Shichimi togarashi (optional) or to desired heat level

Instructions

  • Peel, slice on a diagonal thinly and julienne slice burdock. Soak burdock in water for 10 minutes to prevent oxidation. Peel, slice and julienne carrot. Set aside.
  • In a medium sauce pan bring water to boil. Add julienned carrot slices and parboil for about 2 minutes. Remove, rinse with cold water and set aside.
  • In the same boiling water add the julienned burdock root and parboil for about 3-5 minutes or until crisp to the tooth but tender enough to chew. If your burdock root is old, the time needed to get the burdock root to tender can be much longer… maybe up to 10 minutes. The only way to truly tell if your burdock root is ready is to eat a slice. It should be crisp but tooth tender. Remove cooked burdock root from pan. Rinse with cold water. Set aside.
  • Dry your cooked and cooled burdock root and carrot julienned slices very well. Don’t miss that step as you do not want a watery dressing.
  • In a medium bowl add you dried burdock root, carrot, mayonnaise, soy sauce (or tamari if you need to keep it gluten free), mirin, sugar or sugar alternative, sesame oil, toasted white sesame seeds and Shichimi togarashi if desired. Mix well.
  • Enjoy!

Notes

We used Japanese Kewpie brand mayonnaise but feel to use mayonnaise of choice.
If you need to keep this recipe gluten-free exchange soy sauce with tamari sauce.
Mirin is a sweet Japanese cooking rice wine. If you cannot find mirin or Aji-mirin, you can exchange with cooking sherry or sake.
Shichimi togarashi is a 7 chili spiced Japanese spice. It is spicy and adds a little heat to the recipe. It is optional. If you want to add a little heat to the dish, you can also add a little bit of white pepper.

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 244mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1723IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg