Limited Edition Collector Blades
How to Cut Burdock Root (Gobo)
How do you cut burdock root? Scrub the skin with a brush or scrape it lightly with the back of a knife, cut the long root into 3" lengths, slice those into thin planks, then cut the planks into matchsticks. Soak in cold water to stop browning. Our pick is the Dalstrong Gladiator 7" Santoku ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its sharp, straight-edged blade turns the long, fibrous root into fine matchsticks quickly and evenly.
Burdock root, called gobo in Japan, is a long, thin, earthy root used in kinpira gobo, miso soup, and stir-fries.
Cuts and uses
| Cut | Best for |
|---|---|
| Matchsticks | Kinpira gobo |
| Sasagaki shavings | Soups and rice dishes |
| Diagonal slices | Stir-fries and braises |
| Chunks | Stews |
Step by step
- Scrub. Much of the flavor sits just under the skin, so scrape gently rather than peeling thickly.
- Cut to length. Cut into 3" pieces.
- Plank. Slice each piece lengthwise into thin planks.
- Julienne. Stack and cut into matchsticks.
- Soak. Hold in cold water until cooking, then drain well.
Sasagaki shaving
For the traditional "whittled" cut, hold the root at an angle and shave thin slivers off the end with the knife, rotating as you go, like sharpening a pencil. The shavings cook fast and look lovely in soups.
Choosing burdock
Look for firm roots that aren't limp or cracked. Wrap in damp paper and refrigerate for up to a week.
Cooking ideas
- Kinpira gobo with carrot, soy, mirin, and sesame
- Added to miso soup
- Tempura fritters with carrot
- Braised with chicken
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting burdock root?
A sharp santoku. The Dalstrong Gladiator 7" Santoku ($79) cuts the fibrous root into fine, even matchsticks.
Do you peel burdock root?
Scrape it lightly instead; much of the flavor is near the skin.
Why soak burdock root?
It browns quickly once cut, and soaking keeps it pale.
What does burdock taste like?
Earthy and slightly sweet, a bit like artichoke.
What is kinpira gobo?
A Japanese side of burdock and carrot sautéed in soy, mirin, and sesame.
