Steps

1. Rub the burdock root with aluminum foil to thoroughly remove dirt and peel. Rinse under water while doing so. You can also scrape off the peel with the back of a knife.
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2. Diagonally slice the peeled burdock root into rounds, then cut into thin strips.
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3. Soak the thinly sliced burdock root in vinegared water for about 5 minutes to remove any bitterness.
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4. Thinly slice the carrot (100g, 1/2 root) lengthwise, then cut into thin strips.
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5. Heat 2 tsp of Vegetable Oil in a frying pan over medium heat.
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6. Once the pan is hot, add the drained burdock root and carrot.
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7. Stir to coat the vegetables with oil, then cover with a lid and steam-fry over medium heat for 1 minute 30 seconds.
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8. Add 1 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Soy Sauce, and 2 tsp of Sugar from [A]. Stir-fry over medium-high heat until the moisture evaporates. This step prevents sogginess and helps the flavors penetrate deeply.
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9. Once the moisture has evaporated, transfer to a bowl and let it cool to room temperature. This is crucial for properly mixing with mayonnaise and other seasonings.
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10. To the cooled burdock root and carrot mixture, add 3 tbsp of Mayonnaise, 2 tbsp of Ground Sesame Seeds, 1 tbsp of Toasted Sesame Seeds, and 80g of canned corn. Mix everything together.
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11. Taste and adjust seasoning with salt if necessary. The salad will be even more delicious if allowed to rest in the refrigerator for about 30 minutes before serving, allowing the flavors to meld.
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