Pickled Burdock
Pickled Burdock, known as Gobo no Nimono or Gobo no Tsukudani in Japanese cuisine, is a savory side dish made from burdock root simmered in a mixture of soy sauce, mirin, and sugar. The root, which has a distinct earthy and slightly sweet flavor, is often cut into thin strips or batons before being pickled or braised. It is a staple in Japanese bento boxes and home cooking, prized for its unique texture and ability to complement rice.
🍽️ Nutrition at a glance
This dish is low in fat and protein, primarily providing carbohydrates from the burdock root and added sugars. It is a good source of dietary fiber and minerals like potassium and manganese, with a typical serving containing around 50-70 calories.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 1.5 g |
| Carbs | 12 g |
| Fat | 0.2 g |
| Fiber | 3.5 g |
| Sugar | 5 g |
| Sodium | 380 mg |
| Potassium | 300 mg |
| Manganese | 0.4 mg |
| Iron | 0.8 mg |
| Magnesium | 25 mg |
| Phosphorus | 50 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 20 µg |
| Copper | 0.1 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Burdock root is a natural prebiotic, containing inulin which supports gut health by feeding beneficial bacteria. Culturally, it's considered a 'root vegetable' (yakumi) in Japan, often used in medicinal cooking for its purported detoxifying properties.
