Simmered Burdock Root (Nimono)
Simmered Burdock Root, or 'Gobo Nimono', is a classic Japanese side dish where earthy burdock root is slowly simmered in a savory-sweet broth of soy sauce, mirin, and dashi. It's a staple of home-style Japanese cooking, often found in bento boxes and as part of a traditional multi-dish meal. The dish highlights the unique, slightly crunchy texture and deep, woodsy flavor of burdock root.
🍽️ Nutrition at a glance
This dish is low in fat and protein but provides a good source of dietary fiber and complex carbohydrates. A typical serving is relatively low in calories, offering key minerals like potassium and manganese along with prebiotic inulin from the burdock root.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2 g |
| Carbs | 25 g |
| Fat | 1 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Manganese | 0.8 mg |
| Magnesium | 30 mg |
| Iron | 1.2 mg |
| Vitamin B6 | 0.15 mg |
| Phosphorus | 55 mg |
| Copper | 0.2 mg |
| Folate | 25 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Burdock root is prized in Japanese cuisine not just for its flavor but for its high inulin content, a prebiotic fiber that supports gut health. The cooking method, which often involves a technique called 'sukui-ni' (skimming the foam), is designed to gently coax out the root's natural sweetness while maintaining its characteristic firm texture.
