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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!

Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 20 minutes | Ready In: 45-50 minutes
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US Metric

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

Cooking Process:

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.

how to serve:
Serves 4-6, but in our household, usually serves 2 with rice and a side order of kim chee.