Gobo Salad (mayo)

http://www.japanfoodaddict.com/vegetables/gobo-salad/

Gobo is known as burdock root in English. It is a fibrous vegetable seldom used in North America and Australia, but you can find it at most Asian groceries. This salad is popular way to eat gobo. Many izakaya restaurants serve this salad as an appetizer in Japan and you can also buy it at supermarkets or delis. 

Yield: 2 people

Time: 15 minutes

Ingredients

• 1/4 lb gobo
• 1/2 carrot (1/5lb)

Spices

• 3 tbsp Japanese mayonnaise, such as Kewpie
• 2 tbsp ground white sesame
• 1 tsp vinegar
• 2 tsp soy sauce
• 1 tsp sugar

Preparation

1. Wash gobo with water and remove the skin with a carrot peeler or the edge of a knife. Repeat with carrot.
2. Shred gobo and carrot into thin strips.
3. Put the gobo in a sauce pan with enough water to cover the gobo. Bring to a boil.
4. When it is boiling, keep it on for one minutes.
5. Then add carrot and boil for another minute.
6. Strain gobo and carrot then cool.
7. Mix all spices in a small bowl (mayonnaise, sesame, vinegar, soy sauce and sugar.
8. Mix gobo and carrot with mixed sauce, and serve.

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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