Cut the burdock root into 4 cm pieces and pound with a pestle until soft. If they are thick, cut in half lengthwise. If you pound them too much, you won't be able to cut them in half, so be careful!
Scrape off the skin and cut into 4 cm pieces. In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander.
Toast the sesame seeds if possible and grind in a mortar. Mix in the ingredients marked ●. This is the glaze.
Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3. Dish up!
Story Behind this Recipe
I bought a bent but fresh burdock root from a local farm. My mother would always add some sort of burdock root dish for "Osechi (new years feast)." I seasoned the dish with soy sauce malt I made this year.
As for the soy sauce malt, I used 300 grams of dehydrated rice malt and 450ml of dark soy sauce. If you don't have soy sauce malt, use regular soy sauce and bonito flakes. If you use shio-koji, use about 1 tablespoon.