GOBO (BURDOCK) & HASU (LOTUS ROOT)
My version of a favorite local dish, often found at your local okazuya restaurant. While most recipes are for either gobo or hasu, I enjoy them both, so why not have a recipe that includes both ingredients. Sweet, salty and spicy!
1 large gobo (burdock), peeled, julienne, soak in water 30 minutes, drain 1 small hasu (lotus root), peeled, thinly sliced, soak in water 30 minutes, drain 1/4 lb. pork shoulder, thinly sliced 2 cloves garlic, chopped 1 tsp. ginger, grated 1 TB sesame seed 1 TB vegetable oil 1 large carrot, peeled, thinly sliced, slivers 8 dried shrimp ¼ c. Aloha shoyu ¼ c. brown sugar 2 TB mirin 2 Hawaiian chili peppers, seeded, chopped 2 tsp. chili garlic paste, as needed 2 TB sesame seeds, toasted, crushed
In a skillet over medium heat, sauté pork, garlic and ginger in oils. Add gobo, hasu and carrots; saute 2 minutes. Add shrimp, soy sauce, sugar, mirin, peppers and chili paste. Simmer until no liquid remains. Sprinkle with sesame seeds.
Serves 4-6, but in our household, usually serves 2 with rice and a side order of kim chee.