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Gobo Root Pâté | ごぼうパテ

Gobo, ‘gobo root’, ‘burdock’.

Gobo is a root vegetable quite often used in Japanese cooking. I have never seen this in having had lived in Los Angeles and Ireland but I heard that Hawaii started to test grow the ‘gobo root’, some number of years ago. It seems now that the growing of ‘gobo root’ has slightly spread, also grown in California.

Gobo has a distinctive special flavor often used in a cooking style called ‘Kinpira’ which is simply stir-fried with soy sauce and mirin. As some point I will be showing you how to make ‘Kinpira’ vegetables ‘(gobo, carrots, radish, etc. ) a very simple but typical dish on our Japanese dinner table.

This is a  ‘Vegetable Pâté’, suitable for vegetarians goes quite well with my homemade French bread baguettes and campagnes.





The acutal GOBO looks like this. Brush off the dirt and scape the skin with a vegetable knife before use.





Gobo Pate


  • 350g Gobo (Burdock)
  • 6 sundried tomatoes soaked in olive oil
  • 3 slices anchovies
  • 50g butter
  • Salt & Pepper
  1. Wash off the mud from the gobo/burdock and chop it into small pieces. Soak in water for about 30 minutes before use.
  2. Using a pressure cooker, boil the gobo/burdock for 20 minutes/medium heat with water covering the gobo.
  3. Meanwhile chop the sundried tomatoes and anchovies.
  4. Once the gobo/burdock is soft, use the food processor to make it into a pate mixture. Place the mixture into a pan, letting the water evaporate over low heat.
  5. Add the sundried tomatoes and anchovies and butter to finish.
  6. Use when cool.

Gobo Pate ごぼうパテ


  • ごぼう‥‥‥‥‥‥‥‥‥‥‥‥350g
  • サンドライドトマト‥‥‥‥‥‥6枚
  • アンチョビ‥‥‥‥‥‥‥‥‥‥3枚
  • バター‥‥‥‥‥‥‥‥‥‥‥‥50g
  • 塩・胡椒
  1. ごぼうは泥を洗い、水にさらしぶつ切りにします。
  2. 圧力鍋にごぼうを入れ、水をひたひたになるまで入れ中火20分で煮ます。
  3. サンドライドトマトとアンチョビはみじん切りにします。
  4. ごぼうを圧力鍋から取り出し、フードプロセッサーで攪拌します。更に鍋に入れ、水分を少し飛ばします
  5. サンドライドトマトとアンチョビとバターを入れ、冷やします。
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