Ingredients

   
200g burdock root (gobo)
80g carrot
15ml sesame oil
30ml soy sauce
15ml mirin
15ml sake
10g sugar
5g toasted white sesame seeds
  Pinch of red pepper flakes (optional)

Steps

  1. Scrub burdock root with the back of a knife to remove skin. Cut into thin matchsticks (5cm long). Soak in water for 5 minutes to remove bitterness. Drain well.

  2. Cut carrot into similar-sized matchsticks.

  3. Heat sesame oil in a skillet over medium-high heat. Add burdock and stir-fry for 2 minutes.

  4. Add carrot. Stir-fry for another minute.

  5. Add soy sauce, mirin, sake, and sugar. Stir-fry until liquid is almost completely absorbed, about 3 minutes.

  6. Remove from heat. Toss with sesame seeds and red pepper flakes if using.

Notes

  • Soaking the burdock in water is critical — it removes bitterness and prevents browning.
  • Cut the matchsticks thin and uniform. Thick pieces won’t cook through in time.
  • This keeps well in the fridge for 4–5 days. Classic bento filler.
  • Gobo is available at Japanese and Korean grocery stores. Look for firm roots without soft spots.
  • The texture should be crunchy, not soft. Don’t overcook.