Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Cut into 3-4cm in length, then cut into strips in similar thickness.
Place the Gobō strips in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
Heat Sesame Oil in a frying pan over medium hight heat, cook Gobō for a few minutes or until it started softening. Add Soy Sauce, Sugar, Mirin, Rice Vinegar and Chilli Flakes, and cook until the sauce is gone and slightly caramelised. Gobō should retain the crunchiness.
Sprinkle with some Toasted Sesame Seeds, and Shichimi (Japanese Chilli Spice Mix) for extra spiciness if you like.
