Japanese Pickled Gobo (burdock root) and Lotus Root

Featured in the Honolulu Star-Advertiser on July 23, 2014.



Japanese Pickled Gobo (burdock root) and Lotus Root

  • 3 cups gobo, cleaned and julienned
  • 3 cups lotus root, cleaned and thinly sliced
  • 3 garlic cloves, sliced thinly
  • 2-inch piece of ginger, julienned
  • 1 Hawaiian chili, thinly sliced
  • 3/4 rice wine vinegar
  • 3/4 cup shoyu
  • 3/4 cup mirin
  • 3 teaspoons toasted sesame seeds
  • 3 teaspoons sesame oil


  1. Place gobo and lotus root into a pan and just cover with water.
  2. On high heat, bring to a boil for 2-3 minutes till roots are slightly tender.
  3. Remove from heat.
  4. Using a slotted spoon remove vegetables, reserving cooking liquid.
  5. Mix vegetables with garlic, ginger, and chilies.
  6. Divide evenly into 3 sterilized 1-pint jars, leaving 1/4 inch at the top.
  7. Fill each jar with equal parts of vinegar, shoyu, mirin, and cooking liquid (about 1/4 cup of each).
  8. Add 1 teaspoon each of sesame seeds and sesame oil to each jar.
  9. Cap tightly and refrigerate for 4-8 hours before serving.

Makes 48 1-ounce servings.

Approximate Nutrient Analysis per serving:
25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein


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