The earthy gobo (burdock root) rounds out the osechi menu, that has many sweet and soy flavored dishes. Also, this is one of the easiest of the many components of the new year's menu.
3 gobo stalks
rice wine vinegar
1/2 cup rice wine vinegar
1/4 cup mirin
1/4 cup dashi
salt
1/4 cup toasted white sesame seeds
Wash and dry the gobo. If it is full of dirt you may want to peel it, but if you can get away with a strong scrub, do it.
With a rolling pin slightly to crush the fibrous gobo.
Cut into bite-size pieces and soak in water and some rice wine vinegar. If you do not soak in water after cutting the gobo quickly oxidizes and turns brown.
In a shallow pan cook the gobo, rice wine vinegar, mirin, dashi, and some salt to taste until the gobo is tender. While the gobo is cooking, crush the sesame seeds in a mortar and pestle.
After the gobo is tender, toss in the crushed sesame seeds.
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