Peel the skin from the burdock root and cut into 4-5 cm pieces. (If they seem too thick, then cut into 2-4 cm pieces.) Soak in water, then drain.
Boil water in a pot, and add the burdock root from Step 1 along with a little vinegar.
Boil for about 7-8 minutes (until they reach your desired texture).
While you're waiting for it to cook, mix all the ● ingredients together.
Drain the Step 3 burdock root and toss with the ● ingredients while it's still hot.
Story Behind this Recipe
I tried coming up with a simplified recipe for "pounded burdock root." Even without pounding the burdock, it has a wonderfully crunchy texture. I simplified the seasoning to make the ratio relatively easy to remember.
I used toasted sesame seeds this time, but you could use ground sesame. Blanch the burdock to your preference. If you do decide to pound the burdock, do so with a pestle etc. in Step 5, after draining the burdock.