Kinpira Gobo (Braised Burdock Root)

Gather all the ingredients. I recommend measuring the condiments ahead of time. You can combine the sake, mirin, and soy sauce in one bowl.

When you look for gobo, try to find one without dark rings (the sign of old gobo). Unfortunately, I don‘t always get the best gobo from local grocery stores. Scrape off the skin of 1 gobo (burdock root) with the back of a knife. We do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don‘t want to peel that off.
After scraping, thinly slice the gobo diagonally. The slices should be about 2 inches (5 cm) in length. Then collect some slices and cut them into thin julienne strips.
Soak the gobo strips in water for 10 minutes, changing water halfway. After 10 minutes, rinse them under cold water and drain well.
Peel and cut ⅓ carrot into thin 2-inch (5-cm) slabs. Then cut them into thin julienne strips.
Cut the top end of 1 dried red chili pepper and remove seeds by shaking it. Then cut into thin rounds. If you want to make it spicy, add the seeds. In Japanese cooking, we usually discard all the seeds.

Heat 1½ Tbsp roasted sesame oil in a large frying pan over medium heat. When it’s hot, add the gobo.
Stir fry gobo until almost tender, roughly 2-3 minutes. If you had trouble cutting gobo into thin pieces (thin pieces will cook faster), it will take a longer time to stir fry. Another option is to add ¾ cup Dashi or Vegan Dashi and let gobo simmer. When gobo is 50-60% cooked through, add the carrot.
Continue to stir fry until both carrot and gobo are tender.
Add 1 Tbsp sugar, 1 Tbsp sake, 1 Tbsp mirin, and 1½ Tbsp soy sauce.
When the vegetables are coated well with the seasoning, add the chili pepper (if you add any). Cook until the cooking liquid evaporates.
Sprinkle 2 tsp toasted white sesame seeds and quickly toss all together. Serve the dish into individual bowls or a large bowl/plate.

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