Pounded Burdock Root (Marinated in Sesame Seed Vinegar)

Pounded Burdock Root (Marinated in Sesame Seed Vinegar)

Perfect as a side dish or to eat as part of the Japanese New Year's feast. The flavors will absorb nicely after letting it sit overnight.


Burdock root
1 bag (2 thick, or 3 thin roots)
Marinating sauce
☆Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon
2 tablespoons
☆Sesame seeds
a generous amount


1. Scrape the skin off of the burdock root, cut to sizes that fit into cooking pot (refer to Helpful Hints), and soak in water for a few minutes.
2. Boil water in a pot, add a small amount of vinegar, and boil the burdock root.
3. While boiling the burdock root, combine the marinating sauce ingredients.
4. Strain excess water from the burdock root, and pound them with a rolling pin. (The photo shows them before pounding.)
5. Cut into 5 cm lengths, and half the thick pieces lengthwise, or else cut them in half again.
6. Put the cut pieces of burdock root in the marinating sauce. Stir from time to time to allow the sauce to distribute evenly.
7. It's ready to serve after a few hours, but even tastier if left to marinate overnight.

Story Behind this Recipe

I saw this recipe in a book or somewhere, but there wasn't enough tartness, so I added a bit more to suit my taste.