Gobo No Chasen Age (Deep-Fried Burdock)

Mrs. Takeo Isoshima

• 1 or 2 gobo, depending on size
• 1 to 2 tablespoons vinegar
• 1 egg white
• Tapioca
• Salt
• Gourmet powder

Scrape and cut gobo into 3″ lengths. Slice gobo lengthwise, then into fanshape at one end. Soak in water to which 1 or 2 tablespoons vinegar have been added to prevent discoloring. Drain and pat dry.

Dip slivered ends of gobo in well-beaten egg white, sprinkle with some tapioca and deep fry.

Drain on absorbent paper, sprinkle with salt and gourmet powder.