Su Gobo (Burdock in Vinegar Sauce)

Mrs. Takeo Isoshima

• SERVINGS 4 – 6
• ¼ lb. gobo
• 1½ tablespoons shoyu
• 1 teaspoon salt
• ½ cup stock (see page 19)
• 2 tablespoons sugar
• 2 tablespoons vinegar
• ¼ teaspoon gourmet powder

Scrape gobo, cut into thin diagonal slices and soak in water for a few minutes. Drain.

Boil for 8 – 10 minutes in enough water to cover the gobo. Add 1 tablespoon vinegar (additional) in water to prevent from discoloring. Drain.

Combine all the ingredients in a saucepan and cook until gobo is well seasoned.

Garnish with 1 tablespoon pan-roasted goma just before serving.