Start with burdock roots longer than your average dog.

I got these at Super H Mart for about $4. They taste a bit like artichoke hearts. Italian immigrants to the U.S. learned to use them as a substitute for cardoons.

Peel them. 

Cut them into lengths, then juilienne. Japanese friends will later tell you that you cut them wrong. No matter. 

Saute in dark sesame oil with julienned carrots. “Kinpira” means saute then simmer.

Add a few spoonfuls each of soy sauce and mirin along with a little sugar. Add the Japanese pepper blend called “shichimi togarashi.” Let simmer a few minutes.

Let cool. Enjoy crunchy, fibrous, tasty kimpira gobo. Keeps in fridge for a good week. (Relative size modeling provided by Tessa, a lab mix who happened to be sitting on the floor.)