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as I was finishing updating my site ( adding more recipe ) ... I thought I should share some here although I am sure if anyone is interested in Gobo ...
Gobo is Burdock root in Japanese language and has the cleansing effect ( especially blood ) and more ...
more info found here : www.herbalextractsplus.com/burdock.cfm
... recipe with gobo ...
<<< stir fry Gobo and Veggies >>>
- tofu ... cut in cube and braised with coconut oil with a bit of bragg amino for color
put braised tofu on the side
- gobo ... cut into strips, soak in water to get rid of extra soil and smell for 10-20 minutes
- green pepper ... cut into strips
- carrot ... cut into strips
- onion ... slice into strips
- shiitake mushroom ... slice into strips
stir fry the vegetables with coconut oil, add tofu, add bit of sugar, bragg amino, black pepper ( red chili pepper ) and sesame oil and sesame seeds at the end.
option ... add meat or shrimp instead of tofu
.............................................................
<<< veggie sticky rice >>>
- regular rice ( Japanese or Korean, or sushi rice grain )
- sticky rice
(either 1:1 or 2:1 ratio on mixing rices)
wash/rinse the rice and prepare adding water as needed ( bit smaller than usual ) and put on the side.
- shiitake mushroom ... cut into pieces
- carrot ... cut into strips or smaller
- daikon radish ... dice into the size as you like
- gobo ... cut into strips or smaller, and soak in water to get rid of the extra soil and smell for 10-20 minutes
add those vegetables into the rice in water, add some green pea for some color, add some sugar, pinch of salt, bragg amino or soy sauce for color. ( add some sake rice wine or mirin sweet cooking wine if you like )
mix ( stir ) well before and after cooking.
garnish ... sesame seeds and/or nori seaweed cut into strips
option ... bamboo shoot strips, some other Asian mushrooms like shimeji/oyster mushroom, maitake mushroom, ... you can add chicken, too ...
... sorry for not having the amount of ingredients ... I am pretty "about" and never really measure. I go with what I have and use my five senses, especially looking, smelling, hearing and touching during cooking. it is a good exercise for our senses to be more aware.
and sorry for my poor English ...
Gobo is Burdock root in Japanese language and has the cleansing effect ( especially blood ) and more ...
more info found here : www.herbalextractsplus.com/burdock.cfm
... recipe with gobo ...
<<< stir fry Gobo and Veggies >>>
- tofu ... cut in cube and braised with coconut oil with a bit of bragg amino for color
put braised tofu on the side
- gobo ... cut into strips, soak in water to get rid of extra soil and smell for 10-20 minutes
- green pepper ... cut into strips
- carrot ... cut into strips
- onion ... slice into strips
- shiitake mushroom ... slice into strips
stir fry the vegetables with coconut oil, add tofu, add bit of sugar, bragg amino, black pepper ( red chili pepper ) and sesame oil and sesame seeds at the end.
option ... add meat or shrimp instead of tofu
.............................................................
<<< veggie sticky rice >>>
- regular rice ( Japanese or Korean, or sushi rice grain )
- sticky rice
(either 1:1 or 2:1 ratio on mixing rices)
wash/rinse the rice and prepare adding water as needed ( bit smaller than usual ) and put on the side.
- shiitake mushroom ... cut into pieces
- carrot ... cut into strips or smaller
- daikon radish ... dice into the size as you like
- gobo ... cut into strips or smaller, and soak in water to get rid of the extra soil and smell for 10-20 minutes
add those vegetables into the rice in water, add some green pea for some color, add some sugar, pinch of salt, bragg amino or soy sauce for color. ( add some sake rice wine or mirin sweet cooking wine if you like )
mix ( stir ) well before and after cooking.
garnish ... sesame seeds and/or nori seaweed cut into strips
option ... bamboo shoot strips, some other Asian mushrooms like shimeji/oyster mushroom, maitake mushroom, ... you can add chicken, too ...
... sorry for not having the amount of ingredients ... I am pretty "about" and never really measure. I go with what I have and use my five senses, especially looking, smelling, hearing and touching during cooking. it is a good exercise for our senses to be more aware.
and sorry for my poor English ...
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