Braised Sweet and Sour Gobo Burdock Root and Chicken Wing

Sweet and savory is a popular flavor combination in Japanese food. Adding sourness gives a refreshing and complex taste.

Braised Sweet and Sour Gobo Burdock Root and Chicken Wing
Photographed by Takeshi Noguchi

Recipe by
Masako Kono







Calorie count is per serving

Ingredients (Serves 2)

  • 1 gobo burdock root (120 g)
  • 200 g chicken wings (minus the tips/cut in half)

    The tips are cut off of chicken wings, and the remaining wing is cut in half along its length (also known as "chicken spareribs" or "chicken wing sticks"). If unavailable store-bought, you can cut whole chicken wings to prepare them yourself.

  • 1 tbsp flour
  • 1 tbsp vegetable oil
  • [A]

    • 2 tbsp sake
    • 2 tbsp sugar
    • 2 tbsp rice vinegar
    • 2 tbsp soy sauce



Scrub the surface of the gobo burdock root clean underwater. You can use a tawashi scrubber to scrub difficult-to-clean spots.


Cut the gobo burdock root diagonally into slices 7 to 8 mm thick.


Place the cut gobo burdock root into water immediately after cutting. When all of the gobo burdock root is in the water, briefly rinse to remove any unwanted flavors. Letting the gobo burdock root soak in water for too long will begin to leach out the flavor, so just rinse it briefly, then strain.


Grate the ginger. Place the chicken wings in a plastic bag, then add the flour. Close the bag, leaving some air inside, then shake to coat the chicken with flour.


Heat a frying pan with the vegetable oil over medium heat, then add the chicken wings. When they begin to brown, turn over and continue to fry until they have browned evenly.


Add the gobo burdock root and stir-fry. When the surface of the gobo burdock root starts to turn translucent, add 100 ml of water. When it comes to a simmer, reduce heat to low, cover, and simmer for about 7 min.


Add the ginger, then the ingredients for [A] in the order listed, and cover again and simmer for about 5 min, or until the gobo burdock root is tender.