Burdock Root Toast

1. 1

   Wash the burdock root and remove any dirt.

2. 2

   Slice into 1.5 cm thick diagonals, then julienne.

3. 3

   Quickly rinse in water and drain in a colander or sieve.

4. 4

   Pat dry with paper towels.

5. 5

   Put the cut up burdock root and katakuriko in a plastic bag and shake.

6. 6

   Combine the ingredients.

7. 7

   Toast the bread, and spread some mayonnaise.

8. 8

   Put the olive oil in a square tamagoyaki (omelette) pan, over low-medium heat.

9. 9

   Add the burdock root.

10. 10

    Form into a square shape to match the bread.

11. 11

    Cool while keeping the square shape until it's lightly browned.

12. 12

    Flip it over carefully with a spatula.

13. 13

    (It will take on the shape of the pan.)

14. 14

    After cooking for about 5 minutes, when both sides are browned and the burdock root is tender, add the ingredients.

15. 15

    When the has coated the square burdock root cake, put it on top of the toast and sprinkle with chopped green onion.

16. 16

    If you like it spicy, add some ichimi spice.

17. 17

    If you julienne the burdock root very finely, it becomes easy to eat.

No additional tips available.