Deep-fried Burdock Tempura
Deep-fried Burdock Tempura is a classic Japanese dish featuring thin strips of burdock root (gobo) coated in a light, crispy batter and deep-fried until golden. The dish highlights the earthy, slightly sweet flavor and crunchy texture of the burdock root, which is a common root vegetable in East Asian cuisine.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates and fat due to the batter and frying oil, while providing a good source of dietary fiber and essential minerals like potassium and manganese from the burdock root. A typical serving contains approximately 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 4 g |
| Carbs | 30 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 350 mg |
| Potassium | 320 mg |
| Manganese | 0.8 mg |
| Iron | 1.5 mg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 35 mg |
| Phosphorus | 80 mg |
| Vitamin C | 3 mg |
| Folate | 25 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Burdock root is prized in Japanese cuisine not only for its unique flavor but also for its traditional use in herbal medicine, believed to support digestion and blood purification. The tempura preparation method, which originated from Portuguese influence, allows the vegetable's natural sweetness to shine while adding a delightful textural contrast.
