When I buy gobo 牛蒡, I usually get one gobo at a time but this time, the minimum amount I could buy was two. So, besides my usual, kimpira 金平 or nituske 煮付け, I decided to expand my repertoire of gobo dishes. Emulating noodles by using julienned and/or long shavings of vegetables (such as potato, nagaimo or daikon )(for that matter, spaghetti squash does not even need to be cut into a noodle shape) is not unusual but making noodles from gobo is new to me. I saw this in e-recipe and decided to try it.
Gobo: I used the stem half of gobo for two servings. After I scraped off the skin using the back of the knife under running water, I used a vegetable peeler to make nice thin long strips. I immediately put the gobo strips in acidulated water. I changed the water several times until the water became clear. I drained and patted the gobo strips dry using paper towels.