Step 1

Gather all the ingredients.

Step 2

Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).

Step 3

Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.

Step 4

Cut the carrot into the sticks about the same size as gobo.

Step 5

Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.

Step 6

Then add the drained gobo into the pot and cook for 2 minutes.

Step 7

Drain completely (I use a salad spinner) and transfer to a large bowl.

Step 8

While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.

Step 9

Add 1 ½ tsp sugar, and mix all together. This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.

Step 10

Grind 3 Tbsp sesame seeds with mortar and pestle.

Step 11

Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

Step 12

Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.