Easy Japanese Gobo Salad (Cooked Burdock Root with Sesame Mayo)

If you’ve ever had a Japanese deli-style salad, you’ve probably seen gobo salad sitting quietly next to the potato salad - but once you try it, it quickly becomes the one you crave. (I always get one at Konbini, Japanese convenience store while traveling Japan and craving some vegetables)

This Japanese gobo salad is crunchy, creamy, slightly sweet, and full of nutty sesame flavor. It’s inspired by the classic kinpira-style burdock root dish but tossed in a rich sesame mayo dressing that makes it incredibly easy to enjoy.

The best part? It comes together in just 15 minutes with simple ingredients.

What is Gobo?

Gobo (burdock root) is a long, thin root vegetable commonly used in Japanese cooking. It has a mild earthy flavor and a satisfying crunch, making it perfect for salads, stir-fries, and simmered dishes. Gobo Karaage is another favorite recipe.

In this recipe, we lightly boil it to soften the texture while keeping that signature bite.

Why You’ll Love This Recipe

Ready in just 15 minutes
Crunchy and refreshing
Family-friendly with creamy sesame mayo
Great as a side dish or lunch prep
A delicious way to try traditional Japanese ingredients

Tips for Success

Add a splash of vinegar when boiling to prevent gobo from discoloring
Don’t overboil the gobo to keep that crunch
Toast and grind sesame seeds fresh for deeper flavor
Coat gobo with sugar right after boiling - since gobo is firm, it absorbs flavor better while still warm
Adjust mayo for creaminess preference

RECIPE

Servings: 3-4

Time: 15 min

Ingredients:

1 cup gobo (burdock root), cut into thin strips
rice vinegar
1 cucumber

Dressing

1/2 tbsp sugar
2 tbsp sesame seeds
1 tbsp soy sauce
2 tbsp mayonnaise

Instructions:

Prep the Gobo
Wash the gobo thoroughly to remove any dirt.
Cut into thin matchstick-sized strips.
Place it in a bowl of water for about 5 minutes to minimize oxidation.
Prepare the Cucumber
Cut the cucumber into strips.
If desired, lightly salt and squeeze out excess moisture for extra crunch.
Boil the Gobo
Heat the pot and bring to a boil.
Once boiling, add gobo, a splash of rice vinegar, cook for about 1 minute.
Drain well.
Toss with the Sauce and Cucumber
Grind sesame seeds in a mortar, add the cooked gobo and sugar, coat it quickly.
Combine it with soy sauce and mayonnaise.
Add cucumber to the bowl and mix well until evenly coated.