My Mother's Pounded Burdock Roots

My Mother's Pounded Burdock Roots

Marinating the burdock roots overnight makes the dish more delicious. The crunchy texture is amazing. This pounded burdock root dish has plenty of sesame seeds.

Ingredients: 4 servings

Burdock roots
200 g
2 tablespoons
1 tablespoon
1 tablespoon
Soy sauce
1 1/2 tablespoons
Ground sesame seeds (white)
3 tablespoons
Toasted white sesame seeds
1 tablespoon


1. Scrub the burdock roots with a vegetable brush, cut into 4 ~ 5 cm lengths, and soak in vinegar water.
2. Mix the seasoning ingredients and sesame seeds and set aside.
3. Boil water in a pot, and add a small amount of vinegar (not listed), and cook the burdock roots for about 5 minutes.
4. Drain in a sieve, and pound with a rolling pin while they are still hot.
5. Cut the thick pieces about 2 or 4 lengthwise.
6. Mix with the Step 2 dressing while hot. Marinate and allow the flavors to absorb.

Story Behind this Recipe

It was my first time making osechi (New Year's feast) since I got married. My mother taught me this recipe. I wonder if this is from my mother's parents.