Steps

1. Add 1.5L of water and 1 tbsp of salt to a pot to create a lightly salted water (approx. 1% salt solution). Keep the pot on low heat. (This is the key!) Salting the water enhances the natural flavors of the ingredients and provides a subtle seasoning.
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2. Wash 300g of sweet potato under running water and trim off the ends.
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3. Cut the sweet potato in half lengthwise, then place the cut side down and slice into thin rounds about 5mm thick.
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4. Stack 2-3 thin sweet potato slices and cut them into sticks about 5mm thick. (This is the key!) You don't need to peel the sweet potato if you don't mind the slight earthiness of the skin.
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5. Gently scrub the dirt off 150g of burdock root in the sink. Use aluminum foil to rub without excessive scrubbing. (This is the key!) The skin of the burdock root contains the most flavor, so wash it gently without peeling too much.
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6. Prepare a bowl and slice the burdock root diagonally to create thin strips.
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7. Stack the sliced burdock root and arrange them side-by-side, then finely chop them from the end. (This is the key!) The finer you chop the burdock root, the better the dressing will coat and the easier the salad will be to eat.
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8. Add the cut sweet potato to the boiling pot. Boil for 4 minutes.
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9. When there are 2 minutes left in the sweet potato's boiling time, add the burdock root to the pot as well. (This is the key!) Finely cut burdock root cooks quickly. Overcooking will leach out the flavor, so add it at a separate time.
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10. After 4 minutes, check if the sweet potato and burdock root are cooked, then quickly drain them.
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11. Spread out the drained sweet potato and burdock root, and let them cool down thoroughly. (This is the key!) If you mix in the dressing while they are hot, the dressing may separate. Let them cool until the steam subsides.
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12. In a large bowl, combine 3 tbsp of mayonnaise, 15g of Parmesan cheese, 1 tsp of sugar, 1 tsp of consommé (if using a cube, finely chop 1/2 cube), and a generous amount of black pepper.
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13. Mix well until all ingredients are fully combined to create the dressing.
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14. Add the cooled sweet potato and burdock root to the bowl with the dressing.
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15. Gently toss the sweet potato and burdock root to coat them with the dressing without mashing the sweet potato.
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16. Add olive oil (as needed) for extra flavor.
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17. After adding the olive oil, toss lightly without overmixing.
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18. Taste and adjust seasoning as needed to your preference.
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19. Serve in a dish and it's ready! (This is the key!) Cutting the burdock root and sweet potato thinly helps the dressing to coat better and makes it easier to eat. It's also recommended to chill and serve as a side dish (keeps for 2-3 days).
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