I’ve heard a range of answers, but most Asians, including myself, agree the only logical answer is Japanese food: sushi, ramen, izakaya, bento boxes, yakitori, donburi, chawanmushi, shabu shabu, curry, mochi, green tea ice cream… the variety is immense and the favors range from homey to refined.
Of the many Japanese munchies I love, spicy gobo (also known as burdock root), is a toothsome side dish–perfectly salty, a little crunchy and spicy to boot. I love it as a vegetable side for any Japanese-inspired meal.
Gobo is a fibrous root vegetable that tastes like a very earthy potato. You’ll find it in the grocery store in 1-2 foot lengths with a brown hairy exterior. You need peel it and slice it into matchsticks for this stir-fried recipe. You can also cut it into thicker diagonal disks for cooking in stews like Kabocha, Pork & Gobo Stew. Either way, gobo is delicious, healthy, and Japanese(!), so you should try it.
mom’s spicy gobo
1/2 lb. gobo root (peeled, silvered and soaked in water for 15 mins)
1 tablespoon vegetable oil
1 tablespoon dried shrimp, soaked to soften then drained
1/4 cup soy sauce
3 tablespoon sugar
1/8 teaspoon cayenne
1/2 teaspoon red pepper flakes
dash of black pepper
1 large carrot, julienned (optional)
Sauté shrimp in oil on high heat in a large skillet.
Drain the gobo and add to pan with shrimp. Stir fry for about two minutes, then add all other ingredients and cook over medium heat until the liquid is absorbed. Test gobo — it should be firm, but comfortably chewable. Serve as a side dish for two.