Have you ever eaten burdock root called GOBO in Japanese? It has crunchy texture and mild earthy flavor.
Burdock root is high in fiber and rich in polyphenols. It is widely used for homemade dishes in Northern Asia.
Because burdock root has a thin skin, you actually don’t need to peel. Just scrub with a vegetable brush or the back of a knife. In addition, the burdock root gets discolored after scrubbing the surface by oxidation of polyphenols. This is natural and doesn’t harm you.
Today I will introduce you crunchy burdock root chips.
Ingredients (serving 2)
- About 20-inch Burdock root
- Salt
- 2 Tablespoons olive oil
- 2 to 3 Tablespoons cornstarch
The recipe is easy. Burdock root is oven-fried so it can save a lot of bother compared to deep-frying.
Cut burdock root into about 5-inch-length pieces. Scrub the surface. Slice it with slicer or peeler.
In a bowl, combine the burdock root, olive oil, salt, and cornstarch. Toss well.
Bake on top rack for 17 minutes until golden brown and crisp.
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