Gobo & Ume Nimono


  • Ume plum or 1 Tsp ume paste
  • (10-in) length burdock root (gobo)
  • 2 Tbsp sake
  • 1 Tbsp neutral oil for saute
  • 1/4 cup kombu dashi

Peel burdock root and cut into thick sticks of about 1/2 inch long. Making sure to soak in water immediately to prevent browning. Discard water and drain well before using.

Remove the pit from ume (pickled plum) & mash into a paste. Set aside.

Heat netural oil in a pan. Sauté Gobo (Burdock) root for 5 minutes.

Add kombu dashi, sake and ume paste. Simmer until the liquid is gone.


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