I often make this a lot and keep it in the fridge. We can use it for many cookings - for the ingredients of "bowl of rice" like "katsu-don (pork cutlet on rice)", or "takikomi-gohan (mixed rice)", or many "simmered foods". So maybe when you keep it for further use, it's better to make this lightly seasoned. Of course, it's tasty to have only by itself.

I wanted to use the leftover burdock root and carrot sitting in the fridge.The sweet and salty sauce will really wake up your appetite! The crunchy texture of the burdock root is also great!! In Step 4, grease will come out from the pork, so wipe off any excess fat with a paper towel. It will also be delicious if you use enoki mushrooms, potato, nagaimo, or shiso leaves as the filling. Recipe by Kenchan no yome

It’s a traditional Japanese dish.And it has a sweet soy flavor.

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

I normally make a quick kimpira burdock dish but one day I received high-quality burdock roots. I didn't want to waste by making my standard dish, so I took the time to make this delicious kimpira. Since then this recipe has been our regular in my family. This is a very good recipe so please have a try!!*At Step 2, you can boil water on the stove and make dashi stock in a saucepan. Taste the dashi first and if you think it might be too strong, the taste in the resultant dish will be perfect. *Adjust the amount the chili pepper to your liking. For 2-3 servings. Recipe by Maa-a

I love the texture and fragrance of burdock root. I wanted to make a toast that would enhance its deliciousness, so I tried out various versions.Don't soakd the burdock root for too long. If you are using a frying pan, cook them to match the size of the bread. Recipe by Pecchin

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

This is a traditional Japanese table dish and one of my husband’s favorites 💕

Hachiman rolls are delicious when made with pork!Shabu shabu meat is big and thin, making this easy to make. In order to prevent this from becoming greasy when using beef, make sure to wipe excess oil in Step 4 with a paper towel. Rolling the rolls tightly in Step 3 will keep the ingredients from spilling out even when you cook. For 4 people. Recipe by LaLaHappy1