It is very traditional Japanese to julienne gobō and stir fry it as an appetizer. But it kills to julienne gobō as it is hard and you have to work quickly as it stains fast when it is exposed to the air and oxidizes. So I just scrubbed it with a kitchen knife, sliced it and put them in cold water to prevent oxidation. And then I stir fried it with a bunch of other vegetables in the refrigerator and some chillie paste, garlic, ginger and onions. Gobō is this crisp (I guess it is easy not to overcook it when it sliced big like this) earthy tasting root with hints of sweet. Apparently it goes well with pork - should try it next time. I almost liked it better cooked this way than the julienned appetizer that can sometimes get a bit soggy-ish.
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