We are lucky to have this vegetable in Norway, it is called Gobo (牛蒡）in Japanese and Storborre or Storborrerot in Norwegian. I think it is called Burdock Root in English and Salsifis in French. If I am making a mistake here, please let me know, I will correct it!!
I buy Gobo at Mega Coop in Bekkestua, this is my little shopping tips for you who live in Oslo 🙂 but I am sure there are other stores in town who sell it. It is kind of a super mysterious vegetable for many Norwegian, they once told me that it is nothing but a weed and they could not think of it as a food they eat.
In Japan we eat Gobo all year around. It may not look so elegant,
but it is a healthy vegetable!
The biggest difference between Japanese Gobo and the one I get here is the fragrance.
Japanese Gobo is a lot more fragrant and the skin part is much thinner. This is a root vegetable. When the soil and the climate is so different I think a lot of root vegetables are of its own charactor (except for carrot and onion).
I remove the skin part by scrubbing with a clean scourer. You can also use and scrape with the spine of your kitchen knife but be careful with the blade. Wash and clean it with water and you should cut it right away as it starts discoloration.
Prepare a big bowl of water and add 1/2 tea spoon of vinegar in it.
Whittle the Gobo and shave it like you sharpen a pencil
and soak the shaves into the bowl. After 4-5 minutes, the water has turned its color to brownish, you can take Gobo shaves out of the water and pat dry.
Heat a fry pan, add sesame oil and sautee with carrots and season.
– 200g Gobo
– 30g carrot
– Sugar 1 table spoon
– Mirin 1 table spoon
– Soy sauce 2 table spoons
Sprinkle some white sesame seeds before serving and here is a very typical Japanese dish called “Kinpira Gobo”
It makes a good side dish in your bento as well.