…yeah you read that right, “Burdock Root” (gobo). Do you remember drinking dandelion and burdock as a kid, well this is the root it is made from…
We are really lucky because our friend Ikuko-san has a Japanese vegetable farm in Sussex so we can actually get fresh burdock root from her (by their very nature is a root fresh?). At the top of the picture is kinpira gobo (braised burdock root – the thin one) with renkon (lotus root). Alongside which is some lovely chunks of chicken in a teriyaki sauce and lightly tempura’ed leeks.
Alongside which was the obligatory bowl of Japanese rice…
…and a light miso soup into which a poached egg was inserted – delicious!! I can heartily recommend this combination for any lovers of miso and egg out there…
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