This dish reminds me of Dad, especially after he'd return from the Asian market; now, I find myself grabbing burdock roots whenever it's available. His knife skills were impressive for someone in his 70's, chopping the burdock root. I remember his look of disappointment with an eye roll when I opted for a julienne peeler over a knife to avoid cutting myself or me not knowing what the burdock root looked like. He always said it was a healthy, anti-inflammatory dish that I should eat since I was old. He would be pleased to know I'm using monk fruit and tallow in my cooking. Dad's culinary skills were exceptional, and he always managed to entertain us with his unique style in the kitchen. However, I could never bring myself to enjoy bittermelon and think he made it just to smell up the house.

Ingredients

• 3 lb gobo/burdock root
• 9 cup water
• 3 Tbs white vinegar
• 3 tsp sea salt
• tallow or cooking oil
• 9 T shoyu 
• 9 T monk fruit
• 9 T sake
• 1 chili pepper (Haw'n) or 2 t chili pepper flakes

Direction

1. Peel and julienne the gobo.
2. Soak cut gobo in water (30 mins), vinegar and salt.
3. Drain, and fry it in small amount of tallow or cooking oil.
4. Add rest of ingredients and fry till all the liquid is absorbed about 30 minutes.
5. Enjoy as a side dish with rice or a snack.