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1
Cut the gobo on the diagonal into thin oval slices, then julienne into thin matchsticks; this oblique cut maximises surface area. Rinse under cold water, then soak for 5 minutes in cold water with a splash of rice vinegar to prevent browning and remove some of the raw harshness. Drain and dry thoroughly — the julienne must be as dry as possible before it enters the pan. It is ready when no moisture beads on the surface.
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2
Heat a wok or wide heavy pan over the highest available flame until the surface is visibly smoking. Add the sesame oil and immediately add the dried gobo and carrot julienne. Stir-fry continuously, tossing the vegetables against the hot surface. This is where the dish lives or dies: the heat must remain high throughout — any reduction to medium produces steaming rather than caramelisation, and the texture, which is the preparation's defining quality, is lost. Continue until the gobo is nearly cooked through but retains a firm, crunchy resistance at the centre, detected by pressing a piece between thumb and finger.
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3
Add the mirin and soy sauce to the pan only when the gobo is nearly done. Stir vigorously while the liquid reduces: it must lacquer the julienne rather than be absorbed into it. The process is complete when the liquid has reduced to a glistening, slightly sticky glaze that coats each matchstick and no pooled liquid remains in the pan. The finished gobo should be visibly glistening and lightly sticky to the eye.
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4
Remove from the heat. Scatter the dried chili flakes and sesame seeds over the surface and toss once to distribute. A finish of additional sesame oil may be added at this stage. Serve at room temperature as a side dish. The kinpira is correctly made when each piece of gobo is firm-crunchy, evenly lacquered, and carries the deep nutty-earthy aroma of caramelised burdock and toasted sesame.