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Yamagobo (Japanese Pickled Burdock Root)

Yamagobo is Japanese pickled burdock root marinated in rice vinegar, sugar and salt mixture. It’s tangy, sweet, and refreshingly crunchy with a bright orange color. Homemade Yamagobo is incredibly easy to make, and great as an accompaniment to sushi rolls or rice meals.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish, Snack
Cuisine: Japanese
Keyword: Pickled Burdock, Pickled Gobo, Yamagobo
Servings: 20 Servings
Author: Izzy

Ingredients

  • 1 pound gobo burdock root
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1/2 cup water
  • 1 teaspoon carrot powder (optional) or orange food coloring (you can skip this ingredient and your yamagobo will have a light brown color)

Instructions

  • Peel the gobo and then cut it into evenly-sized matchsticks. Then immediately place the cut pieces in a bowl of water with a little bit of vinegar for about 15 minutes. This will prevent them from turning brown and remove any astringent taste.
  • Place the salt, sugar, vinegar, water and food coloring (or carrot powder) in a saucepan and bring to a boil.
  • Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
  • Place the cut gobo strips in a sterilized, airtight storage container or mason jar.
  • Pour in the pickling liquid, and ensure all surfaces of the gobo are covered.
  • Seal with the lid and store the contain in the refrigerator.
  • Let it marinate for at least 3 days for the flavors to develop. (It can last for up to 1 month in the fridge)
  • Use the pickled Yamagobo in sushi rolls or serve with a bowl of rice or noodles.

Notes

  • This recipe makes enough yamagobo strips and marinade that fit into one 16-oz mason jar.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg