Yamagobo
Homemade yamagobo is an easy Japanese pickle made from burdock root. This recipe uses 5 ingredients for the best tangy, sweet, salty, & fresh yamagobo. Great in Asian dishes, rolled in sushi, or as a snack.
Equipment
- Mason Jar
- Vegetable Peeler
Ingredients
- ½ pound burdock root
- ⅓ cup rice vinegar
- ½ cup water
- ½ cup granulated white sugar
- 1 tablespoon salt
- 2 drops orange food coloring optional but HIGHLY recommended
Instructions
- Peel the gobo and then cut it into stalks the same size as the mason jar you will be using. Line them up next to one another to ensure the root will fit once the liquid is added & the lid is closed. (see images above)
- Next, use a sharp chef's knife to cut the burdock root into evenly-sized matchsticks. I got 8 thin cuts out of each round stalk chunk (again see images above)
- In a microwave-safe measuring cup (or pourable bowl) add the rice vinegar, salt, sugar, & water. Stir to combine.Microwave for 2 minutes so that the liquid is boiling. Stir to make sure the sugar and salt are completely dissolved. Finally, add the orange food coloring and stir.
- Now add the stalks of burdock root to the mason jar. Slowly add the liquid to the mason jar. It should cover the root and not overflow the jar.
- Let the liquid cool before screwing on the top. CAUTION: Screwing on the lid when it is still too hot will cause pressure in the jar & could cause it to crack or break.
- Place the jar in the refrigerator for it to marinate. The pickles will be done in 1-3 days. They store well for up to 6 months if stored properly and remain unopened. If you have opened the jar to eat some, make sure the lid is on tight again and they can last for up to 30 days.
Nutrition
Calories: 94kcalCarbohydrates: 23gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1166mgPotassium: 117mgFiber: 1gSugar: 18gVitamin C: 1mgCalcium: 18mgIron: 0.3mg
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