Sweetie makes the best kinpira. Here are her recipes.
Hasu: this recipe is from the grandmother of Charles classmate - she did not have a recipe so I made her sit down and tell me exactly what she does 3 pc hasu - slice and soak in H20 1hr (but I soaked it over night and I used the plastic ginger grater that has the metal vege slicer in the middle - makes nice thin, even slices)
2 T dried shrimp 2 T vege oil 2-3 T white cane sugar (depending on taste) and not brown sugar, otherwise hasu gets too soft 1/4 - 1/3 c shoyu (depending on taste)
add shrimp to sizzling hot oil add hasu and stir fry add white cane sugar, stir fry and let sugar soak in 3-5 min add shoyu - to taste add Hondashi if you want add chili pepper flakes - I added 1 t. fast, easy
The kinpira gobo recipe is from mother: 2 chicken thighs - diced or 2 T dried shrimp or 1/4 lb beef - diced
2 T oil 3 stalks gobo 1/4 c shoyu 5 T brown sugar 2 T sake or mirin
Stir fry meat in sizzling hot oil 1 min add gobo cook 3 min add seasoning, mix thoroughly and cook until done add chili paste if desired