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Deep-fried Burdock and Japanese Honeywort Miso Soup

The flavor of Japanese pepper (sansho) brings out the taste of deep-fried burdock strips (kakiage gobo).

Ingredients (4 servings)

Gobo (burdock) 1
Mitsuba (Japanese honeywort) A few pieces
(Powdered Japanese pepper)
A dash
Tempura powder 4 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the gobo into thin strips and soak them in water to remove harshness. Sprinkle tempura powder over them after draining off the water and deep-fry them into kakiage
  2. Bring the dashi stock to a boil and dissolve the miso.
  3. Place the kakiage in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the mitsuba on top and the kosansho sprinkled.

★ A Note

Enjoy the flavor and tenderness of gobo in season.

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