Cup of Yum
1. Gather all the ingredients. I recommend measuring the seasonings ahead of time, combining the sake, mirin, and soy sauce in one bowl.

To Prepare the Vegetables

1. Try to select a burdock root without dark rings, which is the sign of an old gobo. Unfortunately, I don‘t always find the freshest gobo from local grocery stores (see the image below). Use the back of a knife to scrape off the skin of 1 gobo (burdock root). The gobo‘s flavor is right under the skin and you don‘t want to remove that with a vegetable peeler.
2. Next, thinly slice the gobo diagonally, about 2 inches (5 cm) long per slice. Then, stack a few slices at a time and cut them into thin julienne strips. Tip: Thinner strips will cook faster.
3. Soak the gobo strips in water for 10 minutes, changing the water halfway. After 10 minutes, rinse them under cold water and drain well.
4. Meanwhile, peel and cut ⅓ carrot into thin 2-inch (5-cm) slabs. Then, cut them into thin julienne strips.
5. Cut off the stem end of 1 dried red chili pepper and shake it to remove the seeds. Then, cut into thin rounds. If you want to make it spicy, add the seeds. In Japanese cooking, we usually discard the seeds.

To Cook the Ingredients

1. Heat a large frying pan over medium heat. When it‘s hot, 1½ Tbsp toasted sesame oil. Then, add the gobo.
2. Stir-fry until almost tender, roughly 2–3 minutes. If your gobo pieces are thicker, stir-fry for longer or optionally add ¾ cup Dashi or Vegan Dashi and simmer the gobo. When the gobo is 50–60% cooked through, add the carrot.
3. Continue to stir-fry until both vegetables are tender.
4. To the pan, add 1 Tbsp sugar, 1 Tbsp sake, 1 Tbsp mirin, and 1½ Tbsp soy sauce.
5. When the vegetables are coated well with the seasoning, add the chili pepper (optional). Cook until the liquid evaporates.
6. Sprinkle 2 tsp toasted white sesame seeds and quickly toss all together. Serve the dish into individual bowls or a large bowl/plate.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for 3–4 days or in the freezer for a month.