Kurumi Gobo with Edamame Paste
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Boiled burdock root is coated thickly in a sweet green paste of mashed edamame, and the firm, fibrous bite meets something soft and sugary.
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The beans are boiled softer than usual and slipped out of their thin inner skins, or the paste ends up with rough bits of skin. The dish is a local specialty of Shigaraki in Koka, Shiga Prefecture, and it is served either freshly tossed or cooled to room temperature.
Ingredients
Instructions
- 1
Scrape the skin thinly from 100g burdock and soak it in 500ml water for 5 minutes to reduce harshness.
Cut into 3cm lengths, then halve or quarter thick pieces lengthwise so they cook evenly.
- 2
Bring 1500ml boiling water and 10g salt for the water to a boil.
Add the burdock and cook over medium heat for 8 to 10 minutes, until a skewer enters but the pieces still hold their shape, then lift them out.
- 3
Add 200g edamame to the same salted water and cook for 5 to 7 minutes, until a bean crushes easily between the fingers.
Drain and cool, remove the beans, and peel away their thin inner skins.
- 4
Combine the peeled edamame with 20g sugar and 2g salt for the paste.
Grind in a mortar for 4 minutes, until few large bean pieces remain and the thick paste falls slowly from a spoon.
- 5
Blot the cooked burdock dry and fold it into the edamame paste for 1 minute.
Once a thick green coating clings to every piece, serve immediately or let it cool to room temperature before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
滋賀の食事文化研究会 · Checked: 2026-08-11
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