Gobo Chips

In retrospect, I shoulda thought of this when I made Gobo Salad back in 2008. We bought a bag of the stuff in one of the market in Kuromon Market in Kyoto. I really loved it and just ate it plain, though I think it was intended as a garnish for salads and other dishes.

The Missus requested that I make this when I got back....and She loved it so much that I've made it four times so far. Nothing fancy here........

All you need is a single, firm stalk of gobo.....the best way to peel it is to use a spoon to peel. I usually worry about how quickly gobo discolors, but don't worry in this case as since you'll be deep frying, you won't have to worry about that.

Once the gobo is peeled....I usually do a half at a time. It's much more easy to manage.

Anyway, you can give it a quick rinse, pat off excess moisture and fry in 370 degree oil.....the Missus oil du jour is Avocado Oil.......you need about two cups.

I fry in batches, it takes about 2 1/2/ - 3 1/2 minutes, depending on how crisp you like your chips.

I remove from heat, then lightly salt with Himalayan Salt....but I'm sure good number of flavor combinations will work.

The frying really brings out the mild sweetness in the gobo, it's good fiber, you can control how crunchy you want the gobo.......... Plus, I'm sure you can find a number of ways to use these.

Easy, huh?

Have fun!

Comments

[kat]

yum!

[Kirk]

Hi Kat - These were indeed delici-yoso!

[janfrederick]

Does the avocado oil impart any subtle flavor?

[Kirk]

Hi Jan - Avocado oil has a very neutral flavor and a high smoked point, both pluses for deep frying. They've also started selling the stuff at Costco, though it is still quite expensive.

[Hulacook]

This looks so ono! Do you have to slice is really thin? Do you think is would be good sliced like shoe-string? I think I need to go buy some gobo!

[Kirk]

Hi Hulacook - I think it's up to you. Considering that gobo isn't too expensive you can experiment and come up with what you prefer. I would just go for it.