Gobo No Shinoda Maki (Burdock Dish)

Mrs. Nobuko Shibata

Servings: 6
½ lb. gobo
6 aburage
Few strips kampyo

Scrape gobo and cut into 3-inch lengths. Cut each 3-inch length into several strips. Boil in water with 1 teaspoon vinegar for 5 minutes. Drain. Boil aburage in plain water or rice washing for 3 minutes to take off excess oil. Cool and cut open to form a square.

Wrap several strips of gobo in the aburage square and tie with kampyo in two places and cut in the center to make two rolls. Cook in the following sauce for 1 hour.