Are you a sushi lover who likes to try new and exciting ingredients? If so, you may have come across gobo sushi, a delicious and healthy variation of traditional sushi that uses burdock root as a main ingredient. But what is gobo exactly, and how do you make gobo sushi at home? In this article, we will answer these questions and more, so you can enjoy this unique and tasty sushi anytime.
What is Gobo (Burdock Root)?
Gobo is the Japanese name for burdock root, a long and slender root vegetable that belongs to the sunflower family. It has a coarse and thin skin that is usually covered in dirt, and a crisp and off-white flesh that oxidizes quickly when exposed to air. To prevent this, you can soak the peeled root in water with vinegar or lemon juice.
Gobo carries a sweet, soil-touched taste, somewhat marred by a faint bitter hint that a few individuals might deem unpalatable. Yet, in its pickled or prepared state, gobo transforms into a tangy, sweet, and crisp element, finding ideal placement in sushi and diverse culinary preparations.
Physical appearance and taste
Burdock root looks like a long and thin carrot, but with a beige skin and a white flesh. It can grow up to 3 feet in length, but it is usually harvested when it is smaller and more tender. The root has a crunchy texture and a mild flavor that resembles artichoke or lotus root.
Health benefits of gobo
Burdock root is not only delicious, but also nutritious. It is rich in antioxidants, fiber, minerals, and vitamins that can help improve your health in various ways. Some of the benefits of gobo include:
- Detoxifying your blood and liver by removing toxins and waste products
- Boosting your immune system by fighting infections and inflammation
- Improving your skin health by reducing acne, eczema, and psoriasis
- Lowering your blood sugar and cholesterol levels by regulating your metabolism
- Enhancing your digestion by promoting healthy gut bacteria
- Preventing or treating urinary tract infections by flushing out bacteria
- Supporting your hair growth by stimulating blood circulation to the scalp
Gobo in Sushi
One of the most popular ways to use gobo in Japanese cuisine is to make gobo sushi. This is a type of futomaki, or thick sushi roll, that contains pickled gobo as a main filling. The pickled gobo, also known as yamagobo, is made from burdock root brined in rice vinegar, sugar, salt, and orange coloring. It adds a tangy, sweet, and refreshing flavor to the sushi roll, as well as a crunchy texture.
Gobo sushi roll recipe
To make gobo sushi roll at home, you will need the following ingredients:
- Seasoned sushi rice: Cook Japanese short-grain rice according to the package directions, then mix it with rice vinegar, sugar, and salt to add more flavor.
- Nori: This is the dried seaweed sheet that wraps around the rice and fillings.
- Pickled gobo: You can make your own pickled gobo at home by following this recipe , or buy it from a Japanese grocery store or online .
- Other fillings: You can use any ingredients you like to pair with the pickled gobo, such as cucumber, avocado, oshinko (pickled radish), tamago (cooked egg), or asparagus.
To make the sushi roll:
- Place a sheet of nori on a bamboo mat and spread some rice evenly over it, leaving a small border at the top.
- Arrange some pickled gobo and other fillings of your choice along the center of the rice.
- Lift the bottom edge of the nori over the fillings and tuck it under them. Then roll the nori up from the bottom to the top, using the bamboo mat to help you shape it.
- Cut the sushi roll into bite-sized pieces using a sharp knife.
- Enjoy your gobo sushi roll with some soy sauce, wasabi, and ginger.
Other uses of gobo in sushi
Besides making gobo sushi roll, you can also use gobo in other types of sushi dishes. For example:
- You can add some sliced gobo to your nigiri sushi (rice ball topped with fish or other ingredients) to add some crunchiness and flavor.
- You can mix some chopped gobo with mayonnaise or cream cheese to make a creamy filling for your uramaki (inside-out roll) or temaki (hand roll).
- You can sprinkle some gobo over your chirashi sushi (rice bowl with various toppings) to add some color and texture.
How to Prepare Gobo for Sushi
If you want to use fresh gobo for your sushi, you need to prepare it properly to ensure the best taste and texture. Here are some tips on how to clean, peel, cut, and cook gobo for sushi.
Cleaning and peeling gobo
- Rinse the gobo root under running water and scrub it with a brush to remove any dirt and soil.
- Cut off the ends of the root and peel the skin with a vegetable peeler or a knife. You can also leave some skin on for extra flavor and fiber.
- Soak the peeled root in water with vinegar or lemon juice to prevent it from browning.
Cutting and cooking gobo
- Cut the gobo root into thin matchsticks or slices, depending on your preference. You can also use a mandoline or a food processor to make the cutting easier.
- Cook the gobo root in boiling water for about 10 minutes, or until it is tender but still crisp. You can also add some salt, sugar, vinegar, or soy sauce to the water to enhance the flavor.
- Drain the gobo root and let it cool slightly before using it for your sushi.
Gobo Substitutes in Sushi
If you can’t find gobo or don’t like its taste, you can use some alternative ingredients for your sushi that have a similar texture and flavor. Some of the possible substitutes for gobo in sushi are:
- Carrot: This is the most obvious substitute for gobo, as it has a similar appearance, crunchiness, and sweetness. You can use raw or cooked carrot for your sushi, or pickle it with vinegar and sugar to make it more like yamagobo.
- Daikon radish: This is another root vegetable that is commonly used in Japanese cuisine. It has a milder and less sweet flavor than gobo, but it also has a crisp and refreshing texture. You can use raw or cooked daikon for your sushi, or pickle it with vinegar and salt to make oshinko.
- Lotus root: This is a water plant that has a unique shape and texture. It has a mild and slightly sweet flavor, and a crunchy and starchy texture. You can use boiled or fried lotus root for your sushi, or pickle it with vinegar and sugar to make renkon.
- Artichoke: This is a flower bud that belongs to the same family as burdock. It has a nutty and slightly bitter flavor, and a soft and fibrous texture. You can use canned or marinated artichoke hearts for your sushi, or cook them with lemon juice and garlic to make them more tender.
Conclusion
Gobo sushi, distinct yet wholesome, utilizes burdock root prominently. This root vegetable, known for its crunch and earthly taste, promotes health. Fresh or pickled gobo suits sushi preparations, while viable alternatives include carrot, daikon radish, lotus root, or artichoke. Experimentation with diverse fillings and toppings may yield home-cooked gobo sushi to satiate personal taste preferences. Savor the experience!
