Kinpira Gobo (stir fried burdock root)

Something like this:

Ingredients:

• 1/2 lb gobo (burdock root)
• 1/4 lb carrot, peeled and cut into short and thin strips
• 1 1/2 Tbsp mirin (*optional, leave out for alcohol-free)
• 1 Tbsp sugar (*optional, leave out for sugar-free)
• 1/2 Tbsp sake (*optional, leave out for alcohol-free)
• 1 Tbsp soy sauce
• 1 tsp sesame seeds
• sprinkling of chili flakes (*optional, leave out for folks who don't handle spicy)
• 2 tsps vegetable oil (sesame oil for a deeper flavor)

Preparation:

1. Lightly shave the gobo skin (drag the back of a knife-blade along it rather than a peeler-- most of the flavor is right under the peel). Julienne gobo-- diagonal medallions are a good starting point. 
2. Soak gobo for 10 minutes, then change water and soak again.
3. Heat vegetable oil/sesame in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.

Notes:

-dark rings indicate old gobo

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