From: Just One Cookbook

Ingredients:

• 1 Gobo Burdock Root
• 1/3 Carrot
• 1 Tbsp neutral flavored oil
• 2 tsp roasted sesame oil
• 1 Tbsp white toasted sesame seeds
• Ichimi Togarashi

Seasonings:

• 3/4 cup Dashi
• 2 Tbsp Sake
• 1 Tbsp sugar
• 1 Tbsp Mirin
• 1&1/2 Tbsp Soy Sauce

Garnish:

• Korean Chili Thread

Directions:

1. Gather all ingredients.

2. Peel gobo’s skin with peeler, or scrape the skin off with the back of kitchen knife. ( I use a julienne peeler) Then, diagonally slice thinly so that each piece is about 2 inch length. Then collect some of the slices and cut into matchbox strips. Soak the gobo in vinegar water (just one drop of vinegar would do). Change water a couple of times until the water becomes clean. Leave the gobo in water until you are ready to stir fry.

3. Cut carrots into matchbox strips (again, I use a julienne peeler).

4. In a frying pan, heat the oil over medium high heat and stir fry gobo first. Then add carrot next after you cook gobo for a few minutes.

5. Add the ingredients for the seasonings and cook until most of liquid evaporates.

6. When the liquid is almost gone, add sesame oil and sprinkle sesame seeds and Ichimi Togarashi

Garnish with Korean Chili Thread.