tataki gobo & namasu

I mentioned that I made namasu and tataki gobo for our osechi...these two are really easy to make.

Tataki Gobo adapted from Orange Page
1 "stick" gobo (burdock root) about 8-inches long, scrubbed and cut into half then into fourths.
water

1/4 cup dashi

A: 2 teaspoons sugar
1/2 tablespoon mirin
1/2 tablespoon shoyu

B: 1/2 tablespoon sugar
1/2 tablespoon shoyu
1/2 tablespoon sake
1/2 tablespoon vinegar

2 tablespoons ground sesame seeds

In a pot, put the gobo and water and when the water boils, turn down the heat to medium and cook for 10 minutes.
Take the gobo out then using a rolling pin (or something heavy), "roll" over the cooked gobo a couple of times (to break down the fibers).
Then put the gobo, dashi, and ingredients for "A" into a pot and cook on medium until the liquid evaporates.
After the liquid evaporates, coat the cooked gobo with "B" and the sesame seeds.

Namasu
4 inches wide daikon
4 inches long carrot
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar

Peel and shred daikon
Peel and shred carrot
Add 1/2 teaspoon salt and wait for 3 minutes.
After 3 minutes, squeeze out water from daikon and carrot
Put daikon and carrot into sugar vinegar mixture.

NOTES: after making this, I felt the daikon and carrot should be marinated separately then put together before serving to keep the white and orange colors separate.

If you try these, let me know what you think.