Steps

1. Wash 1 Burdock Root (150g) and slice it thinly with a peeler. If you don't have a peeler, shave it thinly with a knife. (Key Tip!) Slicing it thinly and finely will result in a crispy texture.
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2. Soak the thinly sliced Burdock Root in vinegar water for 5 minutes to remove bitterness.
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3. Drain the Burdock Root from the vinegar water and pat it thoroughly dry.
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4. In a bowl, combine 1 tbsp Mayonnaise, 4 tbsp Water, 4 tbsp All-Purpose Flour, 1 tbsp Potato Starch, 1 tsp Aonori (Dried Green Seaweed), a pinch of Salt, and a pinch of Pepper. Mix well to create the batter.
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5. Add the drained Burdock Root to the batter and mix until evenly coated. (Key Tip!) If the burdock root is not dry enough, the batter will become too thin. Ensure it's well-drained. If the mixture is too loose, add more all-purpose flour to adjust.
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6. Heat about 5mm of oil in a frying pan over medium heat.
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7. Once the oil is hot, take small portions of the batter-coated Burdock Root with your hands and spread them thinly in the frying pan. (Key Tip!) If they are too thick, they won't cook through and become crispy, so spread them thinly for pan-frying.
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8. Cook over medium to medium-high heat, being careful not to burn. Once one side is golden brown and cooked through, flip and cook the other side.
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9. Cook one side for about 6 minutes, then flip and cook the other side until both sides are well-colored and have a crispy texture.
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10. Transfer the pan-fried Burdock Root to a tray or paper towel to drain excess oil. Cook the remaining Burdock Root in the same way.
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11. Once drained, arrange on a plate. It's ready to serve.
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