Gobo (aka burdock) is a root vegetable, and it's mmmm mmmm good...nice and crunchy...I guess if you don't have access to it you could substitute parsnips or turnips, maybe. (The fork is there to show you the size, not to suggest you need to just dive into this stuff when it's raw. As if.)
It's easy to peel...
And you soak it in water for a few minutes to subdue the powerfully earthy flavors.
The recipe called for 500 g (about 1 lb.) pork (I used beef) but I only had 280 g, so I added a peeled and chopped Japanese sweet potato (seen here in its embarrassing dirty pre-washed state).
- 500 g (about a pound) of pork or beef chunks (or like me, half meat and half sweet potato)
- 150 g gobo
- 150 g dried plums aka prunes aka extra fiber (I used 15 plums)
- 100 g onion (I used half a medium-sized one)
- 1 T flour
- 1/4 c. balsamic vinegar
- 1 c. red wine
- 2 c. beef bouillon (I used 2 cups water and 2 beef stock cubes)
- 2 T chopped parsley
- olive oil
- Cut the meat into 4 cm chunks and the gobo into 5 cm lengths, then soak the gobo in water for at least 4 minutes. Dice the onion.
- Toss the meat into a big pot, salt and pepper it, and sear it with some olive oil.
- Add a bit more oil and the onion and fry that all together.
- Then add the flour, stir it in, and after that add the vinegar, wine, bouillon, gobo, and plums, and simmer it over medium heat for 40 to 50 minutes. I have gas burners so I had to turn mine down to the lowest setting.
- Taste and add more salt and pepper if you need to, and the parsley. Serve it up! Hubby liked his best leftover and over rice for lunch today, but I enjoyed mine just as it was last night.