Kinpira Gobo

This is one of the first dishes I learned how to cook in Japan. Kazahaya okasan taught me how to take a burdock root and shave it with a knife as you would a pencil. It's impossible for me, so it inevitably takes me much longer to prepare! But its well worth the time, very simple, healthy and yummy. Takes me back to Okayama every time. Enjoy!

Ingredients
1 Gobo (Burdock Root)
1/2 Medium Carrot
2 tsp Soy Sauce
3 tsp Tougarashi (Red Pepper)
3 tsp Mirin (Sweetened Sake)
1 tsp Sesame Oil
Sesame Seeds

Preparation
1. Peel carrot, slice into thin julienne strips.
2. Wash the gobo (burdock root). Remove dirt and scrape peel with back of knife. Slice them into thin julienne strips and soak in cold water for 10 minutes. Drain well.

Cooking
1. Preheat pan and add sesame oil.
2. Saute gobo in the pan on high heat.
3. Add sliced carrot and a little water to soften ingredients.
4. When moisture has decreased, lower the heat. Add soy sauce and mirin; stir well.
5. Add the tougarashi to taste and garnish with sesame seeds.