For Osechi Crunchy Pounded Burdock Root

For Osechi Crunchy Pounded Burdock Root

These are so tasty with a mild sweetness and nice dashi flavor, you won't be able to put your chopsticks down.


Burdock root
1 and 1/2
Ground sesame seeds
2 tablespoons
3 tablespoons
2 tablespoons
1 tablespoon
◎ Usukuchi soy sauce
1 teaspoon
◎Dashi stock granules
1/3 teaspoon
a small amount
△ Water, 5 cups (1000 ml) - For boiling
△ Vinegar, 2 tablespoons - For boiling
★ Water, 3 cups (600 ml) - For soaking
★ Vinegar, 3 tablespoons - For soaking


1. Combine the ★-marked ingredients in a bowl. Scrape off the skin of the burdock root with the back of a knife. Cut into lengths that will fit into your bowl filled with the water and vinegar for soaking, then add. This should be done quickly, or the flesh will darken.
2. Chop the burdock into 5 cm lengths, then quarter lengthwise. Put the -marked ingredients into a pot, cover with a lid, then bring to a boil on high heat. Add the burdock root, cover, bring to a boil once more, remove from heat after boiling for 3 minutes, then drain. The heat should be high each time.
3. Add the burdock and the ◎ marked ingredients to the frying pan, then cook on high heat. Right before the liquid completely boils out, add the ground sesame seeds, gently toss, then serve.
4. To enjoy a crisper texture, heat the ◎ marked ingredients before adding the burdock in Step 3.

Story Behind this Recipe

This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.