- Cooking Time: 25 minutes
- Servings: 6
- Preparation Time: 30 minutes
- 1 gobo (long burdock root)
- 2 small carrots
- 1 T. sesame oil
- 2 t. sugar
- 3 T. soy sauce
- 3 T. dashi soup (fish flake broth)
- 1/1/2 T. sake (rice wine)
- 2 t. sesame seeds
- Wash and scrub gobo, peel skin; cut into small, long thing pieces like wooden match sticks. Soak in water with 1 T. rice vinegar. Wash and peel carrots and cut the same size as gobo. Do not soak. Heat fry pan and add seasame oil. Add dried off gobo and stir fry. Add carrot. Add dashi soup and cook until all soup is cooked off. Add sugar, soy sauce, sake before all soup is cooked off and continue cooking. Add sesame seeds. When finished, leave in pan to cool 30-60 minutes to set flavor. Seal in plastic container and refridgerate up to 1 week.
NotesThis is a translation from the Japanese recipe that my family liked. My neighbor, Kim, also liked it and would hide it in her fridge when I shared with her. Kim is pretty sneaky. She also hid the edamame in her freezer so her family wouldn't eat them all up!
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