Japanese-Style Burdock Root Salad

1. 1

   Shave the burdock root and carrot finely, or cut into short thin rectangular slices.

2. 2

   Put into a bowl of water to get rid of any bitterness.

3. 3

   Drain well in a colander or sieve.

4. 4

   Boil some water in a pan and add about 1 teaspoon of salt.

5. 5

   Boil the burdock root and carrot for about 10 minutes.

6. 6

   Drain into a colander or sieve and leave to cool.

7. 7

   (Don't put the cooked vegetables into cold water.)

8. 8

   When it's cooled down a bit, spread the vegetables out over paper towels and pat dry.

9. 9

   Mix the ingredients marked in a bowl.

10. 10

    Add the burdock root and carrot and mix well.

11. 11

    (The flavors will penetrate better if you mix it while the vegetables are still warm.)

12. 12

    Put on serving plates, add plenty of black pepper and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.