Gobo Salad (Japanese Burdock Salad)

1. Gather all the ingredients.
2. Wash 1 gobo (burdock root) to get rid of the dirt. Use the back of your knife to scrape off the skin. Cut into thin slices diagonally about ⅛ inch (3 mm) thick.
3. Then, cut the slices into thin sticks ⅛ inch (3 mm) thick. Soak the gobo in water to minimize oxidation and remove the bitterness.
4. Peel and cut 1½ inches carrot into thin sticks about the same size as the gobo.
5. Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.
6. Then, add the drained gobo into the pot of boiling water and cook for 2 minutes.
7. Drain completely (I use a salad spinner) and transfer to a large bowl.
8. While the gobo is still hot, add 1 Tbsp rice vinegar (unseasoned), ½ tsp soy sauce, and 1 tsp toasted sesame oil.
9. Add 1½ tsp sugar and mix all together. This helps the gobo absorb the flavors from the seasonings. Let it cool before adding the mayonnaise.
10. Grind 3 Tbsp toasted white sesame seeds with a mortar and pestle.
11. Add the carrot, 3 Tbsp Japanese Kewpie mayonnaise and the ground sesame seeds. If you like it spicy, sprinkle shichimi togarashi (Japanese seven spice) on top.

To Store

1. Keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days.