Steps

1. Wash the burdock root and scrape off the dirt from the surface with the back of a knife. Trim a little from the root end.
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2. Cut 1 burdock root into 5cm lengths, lay them flat and slice thinly. Stack and cut into julienne strips. [Key Tip!] Cutting thinly along the grain helps preserve the crisp texture.
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3. Lightly rinse the julienned burdock root.
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4. Bring 2 cups of water to a boil in a pot, and add 1/3 tsp salt, 1 tbsp sugar, and 1 tbsp vinegar.
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5. Add the rinsed burdock root to the boiling water and cook until tender while retaining its crispness. [Key Tip!] Boiling with sugar and vinegar removes the burdock's bitterness, adds a mild acidity, and seasons it thoroughly.
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6. Drain the cooked burdock root in a colander and thoroughly pat dry. [Key Tip!] If moisture remains, it will become mushy, so it's crucial to dry it thoroughly while hot.
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7. Transfer the still-hot burdock root to a bowl, add 1/2 tbsp sugar and 1/2 tbsp soy sauce, and mix. [Key Tip!] Adding these while hot ensures the flavors penetrate the burdock root well.
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8. Add 2 tbsp mayonnaise and 1 tsp ground white sesame seeds and mix. [Key Tip!] Sesame seeds also help retain moisture.
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9. For the finishing touch, add a generous amount of wasabi paste and mix. [Key Tip!] Using a generous amount of wasabi enhances the flavor and tightens the overall taste.
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10. Serve on a plate and sprinkle with extra white sesame seeds (not included in the recipe measurements) if desired.
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