How to cook Gobo (Burdock Root), 3 waysー ごぼうの料理3種 HD

Introducing how to cook gobo (burdock root) in 3 different ways-- Japanese style. I hope you can find gobo in your area. This tasty side dish can be made in the traditional Japanese style (kinpira gobo) or with a more modern twist (chips and gobo salad). Have fun experimenting with and discovering new flavors! *Clean/wash the gobo and carrot well, no need to peel the skin ! お馴染みのごぼう、3種の料理を紹介しました。一つずつでも作って、楽しんでください。 #1---Kinpira Gobo 100-120g gobo, shaved 1 small (50-60g) carrot, shaved 1 Tbsp oil (of your choice) 1 small dried red pepper, seeded and chopped 1/2 -1 Tbsp sugar 1 Tbsp sake (Japanese rice wine) 1 Tbsp soy sauce 1 tsp rice wine vinegar 1 tsp dark sesame oil roasted sesame seeds #2---Gobo and Carrot Salad 100-120g gobo, sliced thin diagonally and julienned 1 small (50-60g) carrot, sliced thin diagonally and julienned 3 Tbsp mayonnaise 1 Tbsp miso 1 Tbsp lemon juice chopped green onion #3---Gobo Chips 100-120g gobo, sliced thin diagonally 2 Tbsp corn starch oil (for deep frying) sea salt