Pounded Burdock Root

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

It was my first time making osechi (New Year's feast) since I got married. My mother taught me this recipe. I wonder if this is from my mother's parents.Roasting and roughly grounding white sesame seeds boosts the flavour and make the dish more delicious.Marinate the burdock roots while they are still hot. Recipe by Manmarumauchan

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

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

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

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

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

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

I heard that it's a good idea to substitute half the mayonnaise in a salad with yogurt, so I did that in this recipe.We use a reduced calorie mayonnaise to start with, but this salad cuts down the calories even more. Recipe by Gacchan

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