Sorry, I didn't respond earlier. Got swamped with work.
Kimpira Gobo-Spicy burdock root
1 lb. gobo scraped 2T. sake or mirin
3 C. water
2 tsp. vinegar 2 T. sugar
2 T. sesame oil 1/4 tsp. dried chili
peppers-more or less
1/4 c soy sauce for desired spiciness
Cut gobo into 1 1/2 inch length: cut matchstick size. Place in water to prevent darkening. Drain. Soak gobo in water and vinegar mixture for 30 minutes; drain well. Heat oil in skillet, add gobo; stir fry for 10 minutes. Add shoyu and sake. Mix well. Cook 3 minutes. Add sugar and chili peppers; cook additional 3 minutes or until liquid is absorbed.
I also use frozen cut gobo at Marukai. So much easier, but not as tasty and the consistency is different. But it works for me when I'm in a hurry.
Recipe courtesy of Centenary United Methodist Church Cookbook 1986