(by Miyoko Sakatani)
1 - 2 gobo (burdock root)
2 t. vegetable oil
1 t. sesame oil
1 T. sake
1 T. mirin
1/2 T. sugar
1 T. soy sauce
1 t. toasted sesame seeds
togarashi (red pepper powder)
Scrape the gobo’s skin with a peeler or back of a knife.
Slice into 2-in. matchstick strips or slivers, soaking in water as you cut.
Change the water as necessary until clear.
Heat vegetable oil [AND SESAME OIL?] in a frying pan over medium to high heat, and stir-fry gobo for 3 - 4 minutes.
Add sake, mirin, and sugar, and stir-fry until the liquid is gone.
Add soy sauce and stir fry until almost dry and slightly caramelized.
Place in serving dish and sprinkle with sesame seeds and a dash of togarashi.