I have long been a fan of gobo in Japanese cooking. It is probably most often found in kinpira gobo, a braised dish of julienned gobo and carrot, with soy, mirin, sugar, sake, and sesame oil. In pickled form, it is also found in makizushi.
 |
| Gobo |
A friend mentioned that she tried gobo fries at an izakaya in Tokyo, and I decided to try making them myself. I couldn't find a recipe, so after soaking the gobo in water to remove the bitterness, I experimented with various oil temperatures based on recipes sweet potato and potato fries. I couldn't seem to get the right temperature and cooking time to get rid of the woodiness of the gobo. Served with chili sauce, the gobo fries were decent, but next time I see them on an izakaya menu, I would love to try them. |
 |
| Gobo Fries |
I decided to use the remaining gobo to make chips. I used a Japanese mandoline to make very thin strips, soaked to get rid of bitterness, and dried completely. Then I fried until lightly golden and served with sriracha mayo. The thin chips lacked the woodiness of the fries, and I will be making them again!
 |
| Gobo Chips with Sriracha Mayo |
No comments:
Post a Comment