It's a shame to only eat this at new year's; I want to be able to eat it any time! Try it when you get fresh burdock.When using good quality burdock, be careful not to over boil. Since the burdock will be tossed right after boiling, it needs to be pounded first. Recipe by meg115

I saw this recipe in a book or somewhere, but there wasn't enough tartness, so I added a bit more to suit my taste.If you cut the burdock root into 5 cm lengths before boiling, when it comes time to pound them, you may pound your hand instead. This is why you should cut them up into long pieces that fit into your pot first, then chop them up after pounding them. Recipe by Pukuttopukumaru

I tried coming up with a simplified recipe for "pounded burdock root." Even without pounding the burdock, it has a wonderfully crunchy texture. I simplified the seasoning to make the ratio relatively easy to remember.I used toasted sesame seeds this time, but you could use ground sesame. Blanch the burdock to your preference. If you do decide to pound the burdock, do so with a pestle etc. in Step 5, after draining the burdock. Recipe by Kagocha-

My mother always used to put this in my bento.You could slightly reduce the amount of soy sauce and add oyster sauce instead. Recipe by Torakopantsu

This is the recipe my mother came up with after a long process of trial and error to recreate her favorite pounded burdock root dish--one that she chose by taste testing at different eateries. It has since become a family favorite.The burdock root should weigh about 230 g unrinsed with skin on, and 200 g after prepping. It's important to preserve the "bite" of the burdock root, so be careful not to over cook in Step 2. Recipe by Nanaiku

Out of all the dishes in my grandmother's New Year's meal, this is the #1 or 2 most popular. Even when we wanted to eat them on a normal day, she would make them for us. It's a flavor that I crave sometimes.They are wrapped with pork but of course beef works. You can use any part of the thinly sliced meat that you prefer! Wrapping is kind of annoying but the rest of the work is easy. My grandmother always finishes them off by simmering, so if you just simmer like you would when making stews, it's okay. My grandmother's seasoning is quite sweet, so you can adjust the amounts to fit your taste. Recipe by yaichin

My child has asthma and when the season changes, his asthma worsens.Daikon radishes, lotus roots and burdock roots are known for calming coughs. Burdock roots, daikon radishes and cucumber are for lowering a high temperature. Carrots and sesame seeds are good for the lung.You can use ground sesame.The sesame seeds absorb the excess moisture from the vegetables and prevents the salad from becoming soggy. Recipe by Noritama@kusuimun

I wanted an extra twist to my regular kimpira, so I added yuzu pepper paste and it turned out delicious!Adjust to taste! Recipe by Kojima ponsuke

My mother used to cook this dish for me. I made this with burdock roots from my father's garden. Recipe by loveloco

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

There's a bit of cooking involved but you can just fry and eat it quickly.Fry the burdock roots with lots of oil.The dish is done once the beef is added, so make sure you cook the burdock well beforehand. Recipe by onji