Ingredients:

  • 1 medium-sized burdock root (about 200g)
  • 1 cup (240ml) water
  • 1/2 cup (120ml) rice vinegar
  • 1/4 cup (50g) sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sesame seeds (for garnish, optional)

Instructions:

  1. Peel the burdock root using a vegetable peeler. Cut into thin julienne strips using a mandoline or sharp knife.
  2. Place julienned burdock in a bowl of water to prevent browning while you prepare the pickling liquid.
  3. In a medium saucepan, combine water, rice vinegar, sugar, soy sauce, and salt. Bring to a gentle simmer and stir until sugar and salt dissolve.
  4. Drain burdock and add to the saucepan with the pickling liquid.
  5. Simmer for about 5-10 minutes or until slightly tender but still crunchy.
  6. Remove from heat and let cool to room temperature. Transfer to a clean glass jar and refrigerate for at least 24 hours for best flavor.
  7. Garnish with sesame seeds if desired and serve as a side dish or sushi filling.