Julienne burdock root and carrots are sweet and savory with a hint of sesame and red chili flakes. Perfect addition to any bento lunch.
Ingredients
1 piece gobo or burdock root (approximately 2½ feet long)
1 small carrot
1 teaspoon canola oil
½ teaspoon sesame oil (add more if desired, up to 1 tablespoon)
½ teaspoon dried dashi powder
2 tablespoons mirin
1½ tablespoons soy sauce
½ teaspoon sugar, optional (or omit for savory kinpira gobo)
1 teaspoon red chili flakes or wagiri (round-cut chili peppers), optional
½ tablespoon roasted white sesame seeds (+ more for garnish)
Instructions
Peel dark outer layer of gobo (burdock root). You'll notice the gobo will quickly oxidize and turn brown while you're peeling it. Slice gobo on a large diagonal, then julienne the slices into matchstick pieces. Place sliced gobo in a bowl of water and soak for 10 minutes. Rinse and drain the water 2 to 3 times. Soaking and rinsing the gobo helps to eliminate enzymes which cause the gobo to change color (oxidize).
While the gobo is soaking, peel and julienne the carrot.