This is gobo. It’s a kind of root vegetable. It’s very long.
Apparently it’s called burdock root in English.
In Japan the most common way to eat gobo is kinpira gobo.
I have eaten kinpira gobo at restaurants before, but I’d never made it myself, so I decided to give it a go.
It’s pretty easy to make.
All you need is gobo, carrots, soy sauce, sesame oil, cooking sake, pepper, chili and sesame seeds.
I looked on the net and there seemed to be lots of different ways to make kinpira gobo … but this is how I did it.
I washed the gobo.
Then cut it.
Then scraped it.
Then cut it in half.
Then cut it into strips.
Then I washed the carrots.
And cut them up.
Then I put sesame oil into a frying pan.
And I put some chili in.
Then I put the carrots and gobo in.
And I mixed them.
One of the carrots jumped out of the frying pan.
Oh, there she goes.
I probably should have cut the veges smaller or put less into the pan. But anyway …
I put some soy sauce in.
Added some pepper.
And some cooking sake.
After about 10 minutes of cooking and stirring … it was ready.
I put it into a bowl, and sprinkled sesame on top.
Album: Nouvelle Shortstories
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