Scrape the skin off the burdock root, diagonally slice into thick elliptical rounds, then soak in water with a small amount of vinegar for 30 minutes to remove the astringent taste.
Lightly simmer the ◎ ingredients in a sauce pan, then stir in the sesame seeds. If you simmer the sauce for too long, it will get too concentrated.
Thoroughly wipe off the excess liquid from the burdock root, then coat in katakuriko.
Deep fry the burdock root in 180°C oil until crisp, drain excess oil, then mix with the ◎ ingredients.
Story Behind this Recipe
Sweet and Savory Burdock Root is a popular dish offered in delis. I've always had a constant craving for that taste, so I recreated it at home.
When deep frying the burdock root, separate the pieces with your hands while adding them to the oil. Otherwise, they will get stuck together. It's easy if you shake together the burdock and katakuriko in a nylon or plastic bag filled with air.