This is a classic dish you'll find on Japanese tables at home. You can also use lotus root or skin from Japanese white radish.

Apparently, you lose half of the nutrients if you peel a burdock root or soak it in water.Cook the burdock root soon after cutting it. I recommend seasoning this pretty strongly when stir-frying. It's a little too salty, eat with a side of lettuce or sliced cucumbers, and you won't even need dressing! Recipe by DIRTBAG

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

This is a sweet potato version of my recipe for Sweet and Salty Burdock Root Japanese Deli StyleIf the sauce cools down and hardens, heat briefly to melt, which will make it easier to coat the potatoes. For 3-4 servings. Recipe by Nassan

Gobo is root vegetable, and its earthy flavor is loved by many Japanese people.My all time simple seasonings, Soy Sauce, Mirin, and Cooking Sake will do great job.Yes. It's Kimpira Gobo!

I used our family's secret sweet and salty sauce (the amount of ingredients, soy sauce : sake : mirin : sugar = 1 : 1 : 1 : 1/2 ratio plus a drizzle of sesame oil) and arranged it to make this recipe.-Washing the wings before cooking removes the smell and make the chicken wings more delicious.-The wings would be delicious if you fry them in medium heat and crisp the skin.-The sweet and salty sauce easily gets burnt so flip the wings and cook in low heat while coating the wings with the sauce. Recipe by Banyangarden

Japanese saute burdock root or kinpira gobo is a staple Japanese at-home cooking recipe that is very quick and easy. Kinpira is a Japanese cooking style that sautés ingredients with soy sauce and sugar. For those with gluten allergy, you can opt for a gluten-free soy sauce and the dish will still taste great. Kinpira gobo is often served as a side dish with hot steamed rice.https://www.youtube.com/watch?v=VkCD2Ayo9k4

I couldn't forget the sweet and salty side dish that I ate in a department store food hall. I tried recreating it using honey.I didn't peel the burdock roots, and soaked them in water for a short time to keep in their nutrition. Recipe by Pii chef

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

This is a traditional Japanese dish, spicy, salty&sweet stir-fried and simmered dish used with the burdock.

Japanese Spinach Salad is a relatively common Japanese side dish. It’s very easy to make with simple ingredients. Cooked spinach is soaked in marinde made of dashi, soy sauce, and mirin. The combination of umami from the dashi, saltiness from the soy sauce and sweetness from mirin gives the spinach that refreshing and light taste. Perfect to eat it by itself or accompany with other oily dishes such as karaage or tempura.If you cannot find katsuobushi which is shaved dried bonito or do not like the flavor of dried fish then use roasted white sesame seeds instead.https://youtu.be/rKWjlHQ8ldo

Japanese traditional main dish.Salty-sweet taste matches with rice!