Comments on: Kinpira Gobo (japanese burdock)

By: Fast Forward

Fast Forward — Sat, 12 Dec 2009 23:11:59 +0000

Gobo rules!
And man oh man I concur with you about the blood loss relating to mandoline usage. Those things are lethal! Give me a knife any day!
And Joanna – yes Paffenroth, that’s where I buy my burdock root too.
OK, I’m off to cook some now

By: elra

elra — Thu, 16 Apr 2009 22:42:55 +0000

Simply delicious! As always.
Cheers,
elra

By: Carolyn Jung

Carolyn Jung — Thu, 16 Apr 2009 04:57:06 +0000

Burdock is full of iron? Who knew! I love it for its crunch. When I get sushi, and my hubby gets a bento box, I often pick the burdock off his plate to enjoy for myself.

By: colloquial cook

colloquial cook — Tue, 14 Apr 2009 19:33:03 +0000

GO GOBO!

(lamest comment ever)

By: Ulla

Ulla — Tue, 14 Apr 2009 15:22:22 +0000

Never had this before, it looks so good. I imagine this is not the American weed then? We have SO Much of this on the farm. In fact it was my job to whack it away in the summer(not my favorite chore!)

By: Michael

Michael — Tue, 14 Apr 2009 03:11:07 +0000

Cool recipe and great tips on burdock. I always see the farmer’s market variety and think about buying it, but am never really sure what do do with it. Next week, I’ll pick some up and try this technique out. Thanks!

By: Christina@DeglazeMe

Christina@DeglazeMe — Tue, 14 Apr 2009 01:13:04 +0000

Marc, you are hilarious with the blood-loss jokes!! Very clever. Anyway, I appreciate how you introduce ingredients that may be new to many of your readers. I love it!

By: helen

helen — Tue, 14 Apr 2009 00:34:22 +0000

Have you ever tried burdock with canned tuna and mayo? It sounds weird, but it’s really delicious!

By: marc

marc — Mon, 13 Apr 2009 23:59:58 +0000

The kind of burdock at the farmers market (shorter thicker roots) is a slighty different species than the Japanese gobo, but the taste is quite similar. I actually picked a bunch at a park yesterday.

By: marc

marc — Mon, 13 Apr 2009 23:57:18 +0000

After doing a bit of googling I found that “bardana” is the same thing as burdock.

By: marc

marc — Mon, 13 Apr 2009 23:53:08 +0000

I’ve never had white lily bulb, but if it’s anything like lotus bulb (renkon), it should be delicious.

By: Joanna

Joanna — Mon, 13 Apr 2009 22:56:45 +0000

Marc, where do you buy your burdock root? Just asking because I found some at the Union Square Greenmarket (I think at the Paffenroth booth?) a week or two ago that was much thicker than usual – almost an inch in diameter! It was also shorter than usual but I have a feeling they cut it off a larger piece. Maybe thicker roots tend be tougher, or less tasty, or something, but this one seemed fine to me, and it was SO much easier to work with – might be worth looking for. I actually used your other kinpira gobo recipe, the one with miso, and it was delicious!

By: Lola

Lola — Mon, 13 Apr 2009 21:12:16 +0000

I must see if I can find these roots, here where I live (Italy) I have often used the plant, which goes by the name Bardana here, but I’ve never seen burdock. The recipe sounds inviting.
I’m no chef, so imagine how *I* slash my fingers! Ciao and thanks for sharing your talent as usual.

By: katiek from kitchensidecar

katiek from kitchensidecar — Mon, 13 Apr 2009 20:59:47 +0000

I just bought some burdock! I was gonna do just this with it. I bought some other mild vegis to with it.

Have you ever used white lily bulb? I have never tasted them, but I figured that they would be mild and work in a stir fry with either these burdocks or fresh bamboo shoots.

Thoughts?

By: Jen

Jen — Mon, 13 Apr 2009 20:52:37 +0000

The picture alone is worth a few knicks!