RECIPES OF JAPAN

Ingredients

2 pieces

2 1/2 tbsp

2 tbsp

1 tbsp

2 1/2 tbsp

1/2 tsp

2 tbsp

1 tbsp

Gobo (burdock root) (15-18-inch)

Soy sauce

Sake

Mirin

Sugar

Dashi-no-moto powder

Vegetable oil

Toasted sesame seeds (heaped up)

Seven-spice powder (adjust to taste)

1. Using a vegetable brush, scrub off earthy brown covering from each piece of gobo
2. Cut pieces in half and soak in a pan of cool water 10 minutes
3. Cut each piece into 2-inch lengths, then cut into matchstick strips and return strips to pan of water
4. In a large skillet, boil gobo in 4 cups water over high heat 5 minutes and drain well and set aside
5. Combine soy sauce, sake, mirin, sugar and dashi-no-moto powder in a small bowl
6. In small skillet, heat vegetable oil over high heat
7. Add drained gobo and stir-fry 2 minutes
8. Reduce heat to medium-low and pour in soy sauce mixture
9. Cook and stir until sauce has almost all evaporated
10. Add Seven-spice powder
11. Place braised gobo into a serving bowl and spirnkle with sesame seeds