Gobo and Carrot Recipe

Here is a great recipe for Gobo (Burdock Root) and Carrot Stir-Fry:

Gobo (Burdock) Root
Carrot
Ginger about 1 tsp (sliced)
Rep Pepper (to taste)
Oil 1 tsp
Water, Chicken Broth 1/2 & 1/2 enough to soften the Gobo
Chicken/Pork Slices (optional**)
Soy Sauce 1 tsp
Sesame Oil

Take two gobo root, scrape of some of the skin with the back of the knife, cut it in thin diagonal slices and soak it in a bowl of cold/room temp. water for approx. 20 minutes.
While soaking, cut the carrots into thin diagonal slices (approx. the same as the gobo root) and cut the ginger into thin slices.
Start stirfrying the gobo in oil, once it has become hot, put in a ladle of chicken stock (make sure it's sizzling in the pan) and then cover with a lid to steam, next put in a ladle of water and repeat, ..repeat the process for about 15 min, or until the root has softened.
Next, add the carrot and ginger and stir fry for approx 3-5 min, add the soy sauce, red peper, and chicken or pork slices and stir fry until the meat is cooked through, add sesame oil stir fry and you're finished.
** Please not that whily adding the rest of the ingredients into the pan, if you feel that the root and/or carrot is becoming too dry you can add in water or chicken broth to give it some more liquie, keep the stir fry moist!!!
Good luck :)

Nabe!!!

So some time ago, Ken and I had Nabe - a hot pot - this particular hot pot contained beef intestines, it was great. A littel history on the dish, for the generation of Ken's parents, and probably other's of the same age, eating intestine was considered a low class, or a cheap dish, one for which you woulnd't go out to eat... however, our generation sees is as unique and adventurous...either way, it was great!