Japanese Braised Burdock Root (Gobo)

Braised Burdock Root  ‘Kinpira Gobo’

braised burdock with carrot

braised burdock with carrot

Burdock root can be used to clean and detoxify the cells and tissues of the body. It is called ‘gobo’ in Japanese. It is a great food to promote gentle cleaning from every day toxins.  In particular, it is cooling and cleansing for the liver and for the skin.


  • 1/2 lb burdock root (gobo)
  • 1/4 lb carrot
  • 1 TBS organic soy sauce or tamari (non-GMO)
  • 1 TBS sugar
  • 1 TBS mirin Japanese rice wine
  • 1/2 TBS Japanese sake
  • 1 tsp black or tan sesame seeds
  • 2 tsp vegetable oil (sesame oil, olive oil or coconut oil are my favorites)


unpeeled burdock roots

unpeeled burdock roots

Lightly shave the skin off of the burdock roots to remove the outer dark surface.   Cut the white burdock root into very thin strips, like matchsticks.

Immediately after cutting, soak the burdock strips in a mixture of water with a teaspoon of mirin rice wine to prevent the root from discoloring while you prepare the rest of the ingredients.

Cut the carrot into short and thin strips. Heat vegetable oil in a frying pan, and fry the burdock strips for a couple minutes. Add carrot strips to the pan and continue to stir-fry. Add all seasonings in the pan and stir-fry well. Turn off the heat. Sprinkle with sesame seeds.

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  1. Hey! A snack for Liver Qi Stagnation after all. This sounds really yummy! Can we buy burdock root in the stores, or do we need to find it at an asian grocer? Jodi

    Comment by Jodi Host — March 30, 2013 @ 12:03 pm

  2. Both Berkeley Bowl and Whole Foods sell fresh, whole burdock roots. Asian grocers sometimes sell burdock that is already cut into matchstick size pieces.

    Comment by Lana — March 30, 2013 @ 6:04 pm

  3. Ha Ha
    What a lovely addition to spring meals that I am preparing for my family. We can really benefit from the detoxification now.

    I added the gobo to other vegetables that we had with a roast on Sunday.

    Comment by Robi — April 3, 2013 @ 10:01 am

  4. Thank you Lana. That is good to know. I now have quite a collection of recipes to try over break 🙂

    Comment by Diana Rogers — April 7, 2013 @ 10:19 am

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