Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan. Think of it like a coleslaw, this salad goes well with any Japanese dish and bento.
Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (1/8” thickness).
Cut into thin sticks (1/8” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.
While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.
Add 1 ½ tsp sugar, and mix all together. This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.
Grind 3 Tbsp sesame seeds with mortar and pestle.
Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.
To store, keep in an airtight container in the refrigerator for up to 3-4 days.
Japanese Mayonnaise: Homemade Japanese mayonnaise, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.