• Gather all the ingredients.
  
• Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (⅛” thickness).
  
• Cut into thin sticks (⅛” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.
  
• Cut the carrot into the sticks about the same size as gobo.
  
• Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.
  
• Then add the drained gobo into the pot and cook for 2 minutes.
  
• Drain completely (I use a salad spinner) and transfer to a large bowl.
  
• While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.
  
• Add 1 ½ tsp sugar, and mix all together. This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.
  
• Grind 3 Tbsp sesame seeds with mortar and pestle.
  
• Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days.