How to make Chikuzenni Gobo Burdock roots Recipe

shiitake mushrooms

🥗Healthier: oyster mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

burdock root

🥗Healthier: jicama

💰Cheaper: carrots

Carrots are more common and can add sweetness.

lotus root

🥗Healthier: daikon radish

💰Cheaper: potatoes

Potatoes are easier to find and less expensive.

konnyaku

🥗Healthier: tofu

💰Cheaper: cabbage

Cabbage can provide a similar texture at a lower cost.

Cut the gobo into the same size as the carrot.

Roughly scrape the outside skin of the gobo but do not remove too much skin to retain nutrition.

Do not soak gobo in water before cooking to preserve its flavor.

If using only half of the konyaku, save the water it was in and soak the konyaku in that water for better flavor.

Tear the konyaku into pieces of the same size as the other ingredients.

Boil the konyaku to treat its smell before cooking.

Cut the chicken thigh into pieces of the same size as the other ingredients.

Use frozen mushrooms for better taste and nutrition.

If using lotus root, peel and cut it into the same size as the other vegetables, soak it in water for 1-2 minutes, then drain before cooking.

Do not add soy sauce at the beginning of cooking.

Place an otoshibuta (drop lid) on the vegetables and cook until all vegetables are softened, removing any stems.

Once the vegetables are soft, add soy sauce and cook until the liquid is almost gone.

Add paprika and some green vegetables like frozen edamame to make the dish more colorful.

Cooking Techniques

Spice Level:

Allergens