Osechi Tataki Gobo おせちのたたきごぼう

The earthy flavor of gobo (burdock root) rounds out the osechi ryori which is filled with many sweets. The gobo is whacked (tataku or tataki) and cooked until tender and then dressed with a sesame dressing. Here you see my mortar and pestle for grinding the sesame seeds.

Meaty Takikomigohan

A nice variation to white rice is takikomigohan. Before steaming the rice, toss into the pot some protein and/or veggies and flavoring. This one was a hit made from thin sliced beef, gobo (burdock root), soy sauce, mirin, dashi and garnished with toasted sesame seeds.

Served for breakfast with miso soup with atsu-age (thick deep-fried tofu), shimeji mushrooms and leeks with mugi miso.