Niku Gobo
- ½ lb. gobo
- 4 cups water
- ½ lemon-sliced or (1 tbsp. vinegar)
- 1 lb. top sirloin thinly sliced
- 2 tbsp. salad oil
- 1 tbsp. shredded ginger
- 3 tbsp. sugar
- ¼ cup shoyu
- 1 tsp. monosodium glutamate
- Scrape off gobo skin and cut into slanted ovals, 1/8 inch thick. Soak gobo in water while cutting. Drain.
- Add water and lemon slices and parboil for 10 minutes. Drain and remove lemon slices.
- Heat salad oil in a heavy skillet. Add meat and gobo and saute for 5 minutes. Add ginger, sugar, shoyu and monosodium glutamate. Cover the pan and simmer for 20 minutes until well flavored.
