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1
Peel the skins from the burdock root with the back of a knife or peeler.
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2
Soak in plenty of water to remove any scum.
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3
If the burdock roots are big, cut into 2-4 pieces.
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4
Put 1 tablespoon of vinegar into a pot, bring the water to the boil, and cook the burdock for 4-5 minutes.
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5
Don't over-boil, or they'll lose their crunchy texture.
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6
After boiling, rinse in water.
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7
While hot, transfer to a cutting board, wrap a pestle in a cloth and pound the roots one by one so that cracks appear in each.
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8
If the roots are large, first break into two and then pound in the cracks.
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9
The cracks are to allow the burdock roots to absorb the seasonings well.
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10
Toast the sesame seeds and chop roughly.
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11
Remove the seeds from the red chilli and chop it.
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12
Mix the A seasonings together, and pour over the burdock roots lined in a container.
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13
Leave in the fridge until they absorb the seasonings thoroughly.
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14
Once finished, these will keep in the fridge for about a week.
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15
This is them after soaking for 3 hours.
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16
The flavours are still quite mild, but you can eat them at this stage.
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17
After one day.
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18
The flavors have been absorbed a lot more.
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19
Cut into 3-4 cm and serve.
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20
*If you boil these for too long, they will lose their crunchy texture.
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21
But if your teeth are weak, it's best to boil them for a bit longer, as they still taste good.
