Japanese Kinpira Gobo (Burdock Root) Salad

Ingredients

• 1.5-2 foot section of Organic gobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned
• 1 medium carrot, cut into matchsticks/julienned
• 1-2 T sesame seeds
• 1-2 T toasted sesame oil
• 1 T coconut syrup/sugar or equivalent sweetener
• 1.5 T mirin
• 1 T tamari or shoyu soy sauce
• *Optional but strongly suggested 1 T Crushed Red pepper
• *Optional 2 T vegan dashi (kelp, dulse seaweed broth)
• *Optional 1 t grated  organic ginger

 Directions

Wash and peel burdock and carrot. 

Fill a bowl with cool water in which to place cut burdock and carrot to soak.

Cut burdock and carrot into matchstick sized pieces, julienne and place into cold water.  Allow to soak for a few minutes in several changes of water.

Place 1 T sesame oil in frying pan over medium heat and add carrot and gobo (burdock). Sauté for ~5 minutes or until the vegetables start to become slightly cooked.

Add mirin, sweetener, soy sauce and dashi.  Sauté while stirring until most of the liquid had reduced. Turn down to low heat.

Add remaining sesame oil, sesame seeds and chilies. Sauté about one minute more.  Remove from heat. 

* This dish is delicious served warm or cold, with maki rolls, rice dishes or even a fresh salad!

*Burdock is the delicious root of what most consider to be a common weed.  It is extremely nutrient dense and contains a wide array of trace minerals.  For this reason, it has enjoyed much esteem and many indications in traditional medicine and is considered a blood-cleansing/purifying herb in said school of thought.