Beef and Gobo Onigiri
Beef and Burdock Root Onigiri (Gyu Gobo Rice Ball)
Savory, aromatic, and packed with umami — these Japanese rice balls filled with beef and burdock root are a comforting taste of home.
Beef and burdock root (gobo) is a classic flavor pairing in Japanese cuisine, it’s called Gyu Gobo. The earthy aroma of gobo blends beautifully with the savory-sweet flavor of simmered beef, creating a dish that feels both hearty and nostalgic.
When I came across this Beef and Gobo Onigiri at a convenience store in Japan, I knew I had to try making it at home. Traditionally, thinly sliced beef is used, but I had some ground beef on hand, so I gave it a try — and it turned out absolutely delicious. The combination of tender beef, slightly crunchy burdock, and soy-based sauce makes it perfect for onigiri filling or even as a rice topping for a quick meal.
RECIPE
Servings: 6-8 pcs
Time: 20 min
Ingredients:
1/2 lb ground beef or thinly sliced beef
1 cup burdock root (gobo), thinly shaved or julienned
1 tbsp chopped ginger
1/2 tbsp cooking oil
1/2 cup water
2 tbsp sugar
2 tbsp sake
2 tbsp mirin
3 tbsp soy sauce
Cooked rice, for onigiri (2 gou cups)
Nori (seaweed sheets), optional
Instructions:
Prepare the burdock root:
Scrub off any dirt and trim the ends.Over a bowl of water, shave the burdock root into thin strips (a technique called sasagaki gobo).
Sauté the ginger and burdock:
Heat 1/2 tablespoon of cooking oil in a pot over medium heat.Add the chopped ginger and burdock root.
Sauté for about 2 minutes while stirring — the burdock should become slightly translucent and fragrant.
Add the seasonings:
Pour in the water, sugar, soy sauce, sake, and mirin.Stir gently to dissolve the seasonings, bring the mixture to a gentle boil.
Simmer with beef:
Push the burdock root to one side of the pot, and add the beef to the open space.Break the beef apart as it cooks.
Once the beef changes color, mix everything together and simmer for 10 minutes without covering.
Stir occasionally (1–2 times) and smooth the surface so the burdock doesn’t dry out.
The sauce should reduce to about one-third, coating the ingredients nicely. Taste and adjust if needed.
Assemble the onigiri:
Add the cooked beef and gobo mixture to the freshly cooked rice, mix quickly.Scoop a handful of rice, shape it into triangle onigiri shape. Wrap with nori seaweed if desired.
My Kitchen Tool:
I used this skillet for cooking the beef and gobo
Tips & Serving Ideas
This beef and gobo dish also works beautifully as a rice topping, rice ball filling, or bento side dish.
You can substitute thinly sliced beef for a more traditional texture.
The mixture keeps well in the fridge for 2–3 days — perfect for meal prep.
Why You’ll Love This Recipe
It’s rich in umami and perfectly seasoned for rice.
The earthy burdock root adds a satisfying crunch and aroma.
Easy to make with pantry-friendly Japanese condiments.
“Okawari” means “one more serving” in Japanese — and this recipe truly lives up to the name. These onigiri are so flavorful that your family might just ask for seconds!
