Prep the Burdock:

1. Scrub the outside of the burdock root with a vegetable brush or a clean scrub pad. 
2. Put a bowl of water next to you and then cut the burdock root by holding it with one hand and then scraping the knife along the burdock, kind of how you would sharpen a pencil. Put the burdock immediately into the bowl of water as you cut it to keep the burdock from oxidizing. 
3. You can also julienne the burdock by first cutting it into 2 inch pieces. Then cut  it into thin slices lengthwise. Stack the pieces and then cut through them so you have thin julienned pieces. Put the burdock root into the water so it doesn’t oxidize and continue cutting the rest of the burdock in the same way.
4. Once all of the burdock is in the water, swish it around and drain the water. Refill the bowl with fresh water and set aside until ready to use. You will drain it right before cooking it. 

To Cook:

1. Heat a pan over medium high heat. Add the neutral oil and sesame oil and then the drained burdock root. Stir fry for a couple of minutes and then add the shichimi pepper. Cook for an additional minute and then add the soy sauce, mirin, and water. 
2. Cover partially, lower heat to medium, and cook for 5 minutes. Uncover and continue cooking for 3-4 mins until the liquid has evaporated and the gobo looks shiny and slick. It should still be a little crunchy. Taste it and add a little salt if needed. 
3. Plate the burdock root and sprinkle with the sesame seeds or additional shichimi pepper. Serve immediately.