Kinpira Gobo (Stir-fried Burdock Root)

(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.

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