For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

1. 1

   Cut the burdock root into 4 cm pieces and pound with a pestle until soft.

2. 2

   If they are thick, cut in half lengthwise.

3. 3

   If you pound them too much, you won't be able to cut them in half, so be careful!

4. 4

   Scrape off the skin and cut into 4 cm pieces.

5. 5

   In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander.

6. 6

   Toast the sesame seeds if possible and grind in a mortar.

7. 7

   Mix in the ingredients marked .

8. 8

   This is the glaze.

9. 9

   Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3.

10. 10

    Dish up!

* Per serving · 4 servings · Values may vary.

No additional tips available.