Steps

1. Rinse the dirt off the surface of the burdock root with water. Lightly rub with aluminum foil to clean without peeling. (Key Tip!) For burdock root with skin on, you can remove dirt by rubbing with aluminum foil without peeling, which preserves its flavor.
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2. Cut off the root end of the burdock root and cut it into pieces about the length of your pinky finger.
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3. Once all pieces are cut to the same length, cut them lengthwise into 4 equal parts to create sticks. If the burdock root is thick, adjust the cut to an appropriate thickness instead of strictly dividing into four.
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4. Soak the cut burdock root in enough water to cover it, and let it sit for about 5 minutes. (Key Tip!) While it's said that removing bitterness from burdock root can diminish its flavor, this step is recommended to remove astringency and make it more palatable.
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5. Cut off the root of 1 clove of garlic (approx. 8g), cut it in half lengthwise, and peel.
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6. Remove the garlic sprout using a toothpick.
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7. In a bowl, combine the grated 1 clove of garlic, 1 tbsp of miso (approx. 20g), 1 tbsp of cooking sake (rice wine), 1 tbsp of mirin (sweet rice wine), and 1 tsp of sugar. Mix well to dissolve the miso. (Key Tip!) Miso made with koji is easy to use in recipes.
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8. Prepare 4 tbsp of water and 4g of bonito flakes (katsuobushi) for cooking.
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9. If the bonito flakes are large, lightly crush them to break them into smaller pieces. If they are moist, microwave for about 20 seconds to make them easier to crush.
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10. After 5 minutes, drain the white-ish burdock root thoroughly in a colander.
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11. Heat 1 tbsp of sesame oil in a frying pan over low to medium heat.
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12. Once heated, add the burdock root and stir well to coat it evenly with the oil.
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13. Add 4 tbsp of water and bring the liquid to a rolling boil.
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14. Once boiling, reduce heat to low to medium, cover, and steam for 2 minutes. (Key Tip!) Thicker cut burdock root will cook through more easily before browning if steamed for a short period initially.
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15. After 2 minutes, remove the lid and, keeping the heat at low to medium, evaporate any remaining moisture thoroughly.
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16. Taste as you go and check for doneness. Sauté until tender.
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17. Once the burdock root has some color and is tender, reduce heat to low and simmer the miso glaze into the burdock root. (Key Tip!) The heat should be low to prevent burning. Adding sliced chili peppers will make it spicy.
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18. Once the miso glaze is well coated, turn off the heat and gently toss in the crushed 4g of bonito flakes (katsuobushi) while it's still hot. (Key Tip!) Grilling bonito flakes can make them bitter, so tossing them while hot maximizes their umami.
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19. Once the Miso Burdock Root is complete, transfer it to a serving dish. (Key Tip!) Since it has been properly de-bittered, it will keep in the refrigerator for 3-4 days.
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