Burdock Roots (gobo Age) Recipe

Prepare burdock

Scrub the burdock roots under running water to remove dirt. Using the back of a knife or a peeler, scrape off the outer skin lightly if desired (many recipes keep some skin for flavor). Cut each burdock root into 6–8 cm (2.5–3 in) lengths. Slice each piece lengthwise into long thin sticks about 3–5 mm wide (matchstick size).

Prevent discoloration

Place the cut burdock sticks in a bowl of cold water with a splash of rice vinegar or lemon juice (about 1 tsp) to prevent browning. Soak for 5–10 minutes, then drain and pat very dry with paper towels; removing surface moisture is critical for crisp frying and batter adhesion.

Make batter

In a mixing bowl combine the all-purpose flour, potato starch, salt, and black pepper. In a separate small bowl whisk the egg white lightly, then add the ice cold water. Pour the cold liquid into the dry ingredients and stir gently with chopsticks or a fork until just combined — a few lumps are fine. If using, stir in the toasted sesame oil. Keep batter cold until ready to use.

Heat oil

Pour the frying oil into a deep pot or fryer to a depth of about 4–5 cm (enough to shallow-deep fry the sticks) and heat to 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily without browning instantly.

Coat & fry (first fry)

Toss the dried burdock sticks with a tablespoon of potato starch or flour to give them a light dusting (this helps batter cling). Dip a small handful of burdock sticks into the batter to coat evenly, lift and let excess drip off for 5–8 seconds. Carefully drop into the hot oil in a single layer (do not overcrowd). Fry for 1–1.5 minutes until the batter sets but is not yet deeply golden. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Fry (second fry)

Increase oil temperature to 180–190°C (355–375°F). Return the par-fried burdock to the oil in batches and fry for an additional 45–90 seconds until crisp and golden brown. Remove to a rack or paper towel and season immediately with a light pinch of salt. Repeat with remaining batches.

While the oil heats or during the first fry, combine Japanese mayonnaise, rice vinegar, soy sauce, mirin (if using), sugar, and the optional shichimi in a small bowl. Whisk until smooth and taste; adjust with a little more vinegar or sugar to balance acidity/sweetness. Transfer to a small serving dish.

Arrange the hot burdock fries on a serving plate, sprinkle the chopped scallion over them if using, and serve immediately with lemon wedges and the mayo dip on the side. The lemon can be squeezed lightly over fries just before eating for brightness.