Gobou Tempura
Makes 4 servings
7 oz (200g) gobou (burdock root)
¼ cup flour
1 tsp sugar
2 Tbsp water
1 Tbsp shoyu
avocado oil, for frying
shichimi, for serving (optional)
Using the back of a kitchen knife, scrape off the skin of the gobou under running water. Fill a medium bowl with water and set aside. Shave the gobo into a sharp point with a knife or vegetable peeler (like sharpening a pencil with a blade), letting the shavings fly off into the bowl of water. Soak for 5 mins and drain.
Meanwhile, pour the oil into a fryer or pan until it reaches a depth of 1 ½ in (4cm). Turn to medium heat and wait until the temperature reaches between 325–350ºF (160–175ºC).
In a medium bowl, add the flour, sugar, water, and shoyu and whisk with broad strokes. Do not overmix—it’s okay if some of the flour isn’t fully incorporated. Next, pat the gobou dry with a kitchen towel or paper towel to remove excess moisture. Add to the flour mixture and mix to incorporate.
When the oil has reached the appropriate temperature, slide a flat wooden paddle or stainless spatula in the oil to coat. Then, place a small amount of the burdock root mixture onto your spatula and flatten out. Carefully lower the spatula into the oil and slide the gobou off into the pan. Cook for 1–2 mins, flip, and fry until the gobou has turned a nice golden color, about 1–2 mins more.
Place on paper towels to drain and serve with a sprinkle of shichimi (optional).
