- 2 Gobo Roots
- 3 table spoons Shoyu
- 2 table spoons mirin
- 3 table spoon Sugar
- 1/8 tea spoon Shichimi pepper
- 2 table spoons Grape seed oil
- 1 1/2 table spoons Sesame oil
- 1/8 tea spoon Black sesame
Sharpen knife, Cut gobo into small pieces. I like it to be crunchy so I don’t make it to be too skinny and small.
Heat wok with 2 table spoons of grape oil and 1 table spoon of sesame oil. Stir fry gobo for 5-6min till get cooked and put mirin, Shoyu, sugar and keep on stir frying till caramelized. Then add 1/2 table spoon of sesame oil for more flavor.
Serve with Shichimi pepper on top
Additional: Saved Chopped Gobo on the side and boiled. Made Tofu Gobo salad with Sesame mayonnaise dressing sauce.
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