Tataki gobo (たたき牛蒡, means "pounded burdock" in Japanese) is a type of nimono (simmered) dish in Japanese cuisine.[1] It is usually served as a condiment for rice or a side for sake. The burdock is simmered until parboiled, pounded and shredded into smaller pieces. It is seasoned with sesame seed paste, dashi, soy sauce, vinegar, and sugar. It is refrigerated for at least 24 hours in the dressing, similar to a pickle.[2]

References

  1. ↑ Sanmi, Sasaki (18 October 2011). Chado the Way of Tea: A Japanese Tea Master's Almanac. Tuttle. p. 42. ISBN 9781462900367.
  2. ↑ Fieldhouse, Paul. The World Religions Cookbook. Greenwood Press. p. 7.
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