Prepare a bowl of acidified water by stirring the vinegar into a bowl of cold water.
1 tablespoon vinegar
Wash and scrub the gobo and then peel it in segments. Cut the peeled segments into 2-3-inch long pieces and immediately put them in the acidified water. Repeat with the remaining gobo.
250 grams gobo
Working one piece at a time, use a sharp knife to cut the gobo into thin slices. Line the slices up and then cut them into thin strips with the grain. Return the julienned gobo to the bowl of water and repeat with the remaining burdock.
Peel, trim, and cut the carrots into a thin julienne as well.
140 grams carrot
Just before you start cooking, drain and wash the burdock to remove the vinegar taste. Drain well.
Heat a frying pan over high heat and add the vegetable oil and chili flakes. Swirl to coat the pan with oil and add the burdock and carrots.
1 tablespoon vegetable oil, chili flakes
Stir-fry this mixture until it starts to wilt, and then add the brown sugar. Continue stir-frying until the water released by the vegetables has evaporated (about 2 minutes).
1 teaspoon dark brown sugar
Add the sake, soy sauce, and salt, and continue stir-frying the Kinpira Gobo until all of the liquid has evaporated and the sauce has caramelized around the vegetables.
¼ cup sake, 1 tablespoon soy sauce, ¼ teaspoon salt
Add the toasted sesame seeds and stir to distribute them evenly.
1 tablespoon toasted sesame seeds