Burdock Root Tempura
Burdock Root Tempura is a classic Japanese side dish featuring slices of earthy burdock root, coated in a light, crispy batter and deep-fried. It's a staple of Japanese home cooking and izakaya fare, often served alongside other tempura or as a standalone snack. The dish highlights the root's unique texture and subtle, nutty flavor.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates from the batter and fiber from the root, with a significant portion of calories coming from the frying oil. It provides a good source of dietary fiber, manganese, and potassium, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 180 mg |
| Manganese | 0.6 mg |
| Potassium | 320 mg |
| Magnesium | 35 mg |
| Phosphorus | 60 mg |
| Vitamin B6 | 0.15 mg |
| Iron | 0.8 mg |
| Vitamin C | 3 mg |
| Folate | 25 µg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Burdock root, known as 'gobo' in Japan, is a winter vegetable prized for its prebiotic inulin fiber, which supports gut health. The tempura preparation is a brilliant way to balance its earthy, slightly bitter taste with a savory, crunchy coating.
