Tataki gobo (たたき牛蒡, means "pounded burdock" in Japanese) is a type of nimono (simmered) dish in Japanese cuisine. It is usually served as a condiment for rice or a side for sake. The burdock is simmered until parboiled, pounded and shredded into smaller pieces. It is seasoned with sesame seed paste, dashi, soy sauce, vinegar, and sugar. It is refrigerated for at least 24 hours in the dressing, similar to a pickle.
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| - Tataki gobo (es)
- たたきごぼう (ja)
- Tataki gobo (en)
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| - Tataki gobo (たたき牛蒡, significa "bardana machacada" en japonés) es un tipo de platillo nimono (hervido a fuego lento) en la cocina japonesa. Por lo general, se sirve como condimento para el arroz o como guarnición para el sake. La bardana se cuece a fuego lento hasta que esté sancochada, machacada y desmenuzada en trozos más pequeños. Se sazona con pasta de ajonjolí, dashi, salsa de soja, vinagre y azúcar. Se refrigera durante al menos 24 horas en el aderezo, similar a un pepinillo. (es)
- Tataki gobo (たたき牛蒡, means "pounded burdock" in Japanese) is a type of nimono (simmered) dish in Japanese cuisine. It is usually served as a condiment for rice or a side for sake. The burdock is simmered until parboiled, pounded and shredded into smaller pieces. It is seasoned with sesame seed paste, dashi, soy sauce, vinegar, and sugar. It is refrigerated for at least 24 hours in the dressing, similar to a pickle. (en)
- たたきごぼうはゴボウを用いた日本の料理。近畿地方を中心に、正月料理としても作られる。 (ja)
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| - Tataki gobo (たたき牛蒡, significa "bardana machacada" en japonés) es un tipo de platillo nimono (hervido a fuego lento) en la cocina japonesa. Por lo general, se sirve como condimento para el arroz o como guarnición para el sake. La bardana se cuece a fuego lento hasta que esté sancochada, machacada y desmenuzada en trozos más pequeños. Se sazona con pasta de ajonjolí, dashi, salsa de soja, vinagre y azúcar. Se refrigera durante al menos 24 horas en el aderezo, similar a un pepinillo. (es)
- Tataki gobo (たたき牛蒡, means "pounded burdock" in Japanese) is a type of nimono (simmered) dish in Japanese cuisine. It is usually served as a condiment for rice or a side for sake. The burdock is simmered until parboiled, pounded and shredded into smaller pieces. It is seasoned with sesame seed paste, dashi, soy sauce, vinegar, and sugar. It is refrigerated for at least 24 hours in the dressing, similar to a pickle. (en)
- たたきごぼうはゴボウを用いた日本の料理。近畿地方を中心に、正月料理としても作られる。 (ja)
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