Comments on: Kinpira Gobo (japanese burdock)

By: Jessica R-E

Jessica R-E — Wed, 21 Dec 2011 14:04:00 +0000

To this day I have a scar on one of my finger tips from trying to grate that last little bit of onion while working in a restaurant… “*grategrategrate-* YOOOWWCH!” Right through the first layers of skin. For a week I could squeeze the tip of my finger and a little mouth would open, exposing under-layers of god only know’s what. I’m grateful it healed completely given how deep it was. I’m no stranger to clumsiness induced inflictions. I currently have bruises on my legs from riding my new bike (and not being used to it’s various attachments), as well as scars all over my arms and hands from various cooking incidents. I have nearly matching marks on both arms from making a potato gratin and having a couple drops of 400degree cream splash over the rim and scald my forearms.

By: Harusami

Harusami — Mon, 27 Dec 2010 03:38:00 +0000

Just found your site today Marc, and I LOVE it! Here’s a tip, most Japanese grocers carry frozen prepared burdock & carrot. It was a Godsend to my mom who did all that preparing and slicing by hand for years. And it’s so easy for me to throw together kimpira gobo without losing any blood.

By: Fast Forward

Fast Forward — Sat, 12 Dec 2009 23:11:59 +0000

Gobo rules!
And man oh man I concur with you about the blood loss relating to mandoline usage. Those things are lethal! Give me a knife any day!
And Joanna – yes Paffenroth, that’s where I buy my burdock root too.
OK, I’m off to cook some now

By: Fast Forward

Fast Forward — Sat, 12 Dec 2009 23:11:00 +0000

By: elra

elra — Thu, 16 Apr 2009 22:42:55 +0000

Simply delicious! As always.
Cheers,
elra

By: elra

elra — Thu, 16 Apr 2009 22:42:00 +0000

Simply delicious! As always.
Cheers,
elra

By: Carolyn Jung

Carolyn Jung — Thu, 16 Apr 2009 04:57:06 +0000

Burdock is full of iron? Who knew! I love it for its crunch. When I get sushi, and my hubby gets a bento box, I often pick the burdock off his plate to enjoy for myself.

By: Carolyn Jung

Carolyn Jung — Thu, 16 Apr 2009 04:57:00 +0000

Burdock is full of iron? Who knew! I love it for its crunch. When I get sushi, and my hubby gets a bento box, I often pick the burdock off his plate to enjoy for myself.

By: colloquial cook

colloquial cook — Tue, 14 Apr 2009 19:33:03 +0000

GO GOBO!

(lamest comment ever)

By: colloquial cook

colloquial cook — Tue, 14 Apr 2009 19:33:00 +0000

GO GOBO!

(lamest comment ever)

By: Ulla

Ulla — Tue, 14 Apr 2009 15:22:22 +0000

Never had this before, it looks so good. I imagine this is not the American weed then? We have SO Much of this on the farm. In fact it was my job to whack it away in the summer(not my favorite chore!)

By: Ulla

Ulla — Tue, 14 Apr 2009 15:22:00 +0000

By: Michael

Michael — Tue, 14 Apr 2009 03:11:07 +0000

Cool recipe and great tips on burdock. I always see the farmer’s market variety and think about buying it, but am never really sure what do do with it. Next week, I’ll pick some up and try this technique out. Thanks!

By: Michael

Michael — Tue, 14 Apr 2009 03:11:00 +0000

By: Christina@DeglazeMe

Christina@DeglazeMe — Tue, 14 Apr 2009 01:13:04 +0000

Marc, you are hilarious with the blood-loss jokes!! Very clever. Anyway, I appreciate how you introduce ingredients that may be new to many of your readers. I love it!