Root vegetables
Burdock Root (Gobo) NukazukeMicrowave to Remove Bitterness, Pickle 1–2 Days
Burdock root (gobo) and rice bran are a great match. You’ll want to make it again. Outside Japan, look for it at Japanese or Korean grocery stores (in Korean it’s called ueong).
You can pickle it raw, but cooking it first to remove the bitterness makes the texture and flavor much better. The microwave makes this easy.
| Prep | Scrub, cut into 5 cm (2 in) pieces, microwave 2 minutes and cool |
|---|---|
| Pickling time | 24–48 hours (1–2 days) |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make burdock root nukazuke
- Scrub: Scrub off the dirt with a brush or a ball of crumpled aluminum foil. Don’t peel too much; the flavor is near the skin.
- Cut: Cut into pieces about 5 cm (2 in) long. Halve thick ones lengthwise.
- Cook: Put them in a microwave-safe dish, cover with plastic wrap and microwave (600 W) for about 2 minutes. Boiling works too.
- Cool completely: Wait until they’re completely cool, then pat dry. Putting warm food in the bed weakens the lactic acid bacteria.
- Pickle: Bury them in the nuka bed and cover with bran.
- Take them out: Rinse off the bran, cut to an easy-to-eat thickness and serve.
If you pickle it too long, the burdock flavor fades. Take it out after 1–2 days.
From bed to plate
How to eat it
- As is: Crunchy and good with drinks.
- With sesame oil: Toss with sesame oil and a pinch of chili flakes for a spicy snack.
Care for your bed is covered in Caring for a Nuka Bed. To dry it instead, see dried burdock root.
