Burdock or gobo as it is called in Okinawa is a long, fibrous root that can be eaten raw (sliced in salads) or cooked. A familiar recipe is Kimpira.
Kimpira Gobo
1 medium burdock
root, scrubbed
oil
2 Tbsps sake
2 Tbsps dark soy sauce
1 scant tablespoon sugar or to tast
1/4 tsp red pepper flakes (ichimi) or seven-spice mixture (shichimi)
Cut burdock in shavings as if sharpening a pencil. Keep cut burdock in water to avoid discoloration.
Coat the bottom of a frying pan with a few Tbsps oil, heat, and add vegetable. Stir-fry over high heat till vegetable begins to soften (about 3 minutes). Add the sake to the pan, stir in the soy sauce and sugar, and continue frying over medium heat till the liquid has been almost completely reduced. Stir occasionally to keep the vegetable from sticking to the pan. Flavor to taste with red pepper flakes or seven-spice mixture.
Serve hot or at room temperature. Keeps one week, refrigerated in a sealed container.