2 burdock roots
sesame oil (I used a avacado oil because that’s what I had and it worked for me)
1 tbsp sake
1 tbsp soy sauce
1 tbsp mirin
1-2 tbs spoon powder dashi disolved in 1-2 cup water you want to make enough dashi to just cover the carrot and burdock
Toasted sesame seeds
Rinse the root, then slice into match stick sized pieces or finely shred using the sasagaki cutting method
Soak the burdock in water for 20 minutes. Change the water halfway through. Cut the carrots in the same way and place to the side.
While the gobo is soaking prepare your liquid ingredients. Combine the water, powder dashi, sake and soy sauce in a bowl and mix.
In a large pan, heat the sesame oil over high heat and add the burdock root & carrots. Stir fry for around 3 minutes (4 minutes if the root is cut thicker).
Add in the seasoning liquid just enough to cover the mixture and bring to a boil amd then simmer until the liquid significantly reduces by at least half.
Best served room temperature topped with sesame seeds. Store in the fridge for up to 1 week or one month in the freezer. Serve & enjoy!