Fried Burdock Root (Gobo) 炸牛蒡

The other day when i cooked Tonjiru (Japanese Pork Miso Soup) 豬肉味噌湯, i can't finished the whole Burdock root (Gobo).  So I use the leftover to deep fry, it was so crunchy and sweet after deep fried.

This remind me the  Wu Har (Crispy Taro ball) 港式芋虾that i made during last Chinese New Year..but this fried burdock root is more crunchy than Wu Har,this give me an idea to use Burdock root to replace with Yam when i prepare Wu Har next time.

Japanese Shichimi Togarashi 七味唐辛子（辣椒粉）

 Fried Burdock Root (Gobo) 炸牛蒡
(recipe source : adapted from Carol’s cookbook 自在生活)

300g Burdock root
2tbsp plain flour
1tbsp tapioca flour

Seasonings
Salt pepper
Japanese Shichimi Togarashi 七味唐辛子（辣椒粉）

Method
1. Shred burdock root with a peeler ( can peel with skin on, your choice), soak in vinegar water to prevent color changed (optional). Drain and pat dry.
2. Mix plain flour and tapioca flour with shredded burdock root, mix well.
3. Heat oil in a wok over medium low, deep fry shredded burdock root till golden brown (deep fry small batch at one time), drain on paper towels.
4. Sprinkle seasonings on the fried burdock root. Store in air-tight container if can not finished the same day.