Steps

1. Wash 1 Burdock Root with water and cut it into lengths that fit in a pot.
   🕒 01:20
2. Halve the thicker parts of the burdock root lengthwise.
   🕒 01:52
3. Place the cut burdock root and water in a pot and boil from cold water until tender. Once boiling, simmer on low heat for 10 to 15 minutes. (Key Tip!) Boiling tough root vegetables from cold water ensures even cooking throughout.
   🕒 02:00
4. Finely chop 1/3 Leek.
   🕒 03:27
5. Drain the boiled burdock root and let it cool naturally.
   🕒 04:07
6. In a bowl, combine 100cc Water, 100cc Vinegar, 1.5 tbsp Soy Sauce, and 50g Sugar. Mix well until the sugar dissolves.
   🕒 04:25
7. Add Ichimi Chili Powder (to taste), 1 tbsp White Sesame Seeds, 10g Bonito Flakes (Katsuobushi), and the chopped leek to the prepared sauce.
   🕒 04:51
8. Gently smash the cooled burdock root with a rolling pin or mallet to create cracks. (Key Tip!) Creating cracks helps the flavors to penetrate better.
   🕒 05:52
9. Cut the cracked burdock root into bite-sized pieces of about 5cm. Halve the thicker pieces lengthwise before cutting.
   🕒 06:49
10. While still warm, place the burdock root in the sauce and mix well to coat evenly.
    🕒 07:14
11. Refrigerate for at least 1 hour to allow the flavors to meld. (Key Tip!) Covering with plastic wrap pressed directly onto the surface helps the flavors to meld more effectively.
    🕒 07:25