Cut gobo diagonally and then cut into match stick shapes.
Put them in a bowl of water with 1tsp of vinegar to take the bitter taste off. But no longer than 5 minutes in order to avoid losing the Gobo flavour.
Heat oil in a frying pan till smoke comes up slightly.
Toss the well-drained burdock into the frying pan.
Sautee the burdock for a few minutes and add sake to steam fry the burdock.
Add the mirin, sugar, and soy sauce.
Add the chili flakes and stir all together.
Cook till sauce has reduced and thickened.
Serve in a large bowl or serve in a small bowl individually.
Notes
Just wash off soil. Peeling is unnecessary as it remove Gobo flavour as well.I like sweet Kinpira so I add plenty of sugar but if you like savoury flavour, reduce the amount of sugar. Sugar can be replaced with rice malt syrup, maple syrup and honey.If you like more spiciness, add more chilli or sprinkle like shichimi or ichimi togarashi. Ichimi is Japanese chilli powder, and shichimi is seven spice mixed chilli powder.Any meat can be add such as thinly sliced beef, pork and chicken etc.