Kinpira Gobo

 250g gobo - washed, peeled, julienned

140g carrot - washed, peeled, julienned

1 T Vinegar (add to bowl of water for the cut gobo)

1 T veg oil

1 t dark brown sugar

1/4 C Sake

1 T Soy sauce

1/4 t salt 

1 T toasted sesame seeds

Prepare gobo and carrot - place cut gobo into the vinegared water - rinse gobo well and dry before using.  Add oil to pan over med heat (if using chili flakes/pepper/whatever, add it now - its traditional but I can't handle heat) then add gobo and carrot, stir fry until vegetable soften.  From here either add sugar, sake, soy sauce and salt ... or ... add the sugar constantly stirring until the pan is mostly dry, then add sake, soy sauce and salt.  When the pan is once again mostly dry and the dish has started to caramelize remove from heat and stir in sesame seeds.