Month: May 2020

INGREDIENTS:

• 1/2 lb gobo (burdock root)
• 1/4 lb carrot
• 1 Tbsp oil (for stir frying)
• 2 tsp roasted sesame oil (for taste)
• 2 tsp toasted white sesame seeds

SEASONING

• 3/4 cup dashi
• 2 TBsp sake
• 1 TBsp sugar
• 1 TBsp mirin
• 1 TBsp soy sauce

DIRECTIONS

1. Peel gobo’s skin with peeler or scraper (back of kitchen knife). Diagonal cut into 2 inch length. Collect slices and cut into thin matchbox strips.
2. Soak the gobo in water (optionally add one drop of vinegar). Change water a couple of times until the water becomes clean. Leave the gobo in water until ready to stir fry.
3. Cut carrots into matchbox strips.
4. In a fry pan, heat oil to medium high and stir fry the gobo first. After a few minutes, add the carrots.
5. Add the seasonings, and cook until most liquid evaporates.
6. Add sesame oil and sesame seeds.