Steps

1. Wash the burdock root thoroughly under running water and scrape off the skin with the back of a knife.
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2. Trim both ends of the burdock root and thinly julienne it.
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3. Soak the julienned burdock root in vinegar water for about 5 minutes to remove bitterness.
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4. Drain the burdock root from the soaking liquid in a colander and place it in a bowl.
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5. Cut 4 slices of half bacon into thin, long strips about 1cm wide and add to the bowl.
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6. Add 30g of mixed cheese to the bowl and mix lightly.
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7. Add 3 tbsp of all-purpose flour, 1/2 tsp of dashi powder, and a pinch of salt and pepper to the bowl and mix everything together.
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8. Once the flour is evenly mixed, add 1 beaten egg and mix well. (Key Tip!) Mix until the egg is evenly distributed to ensure the ingredients bind together firmly.
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9. Heat vegetable oil in a frying pan over medium heat.
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10. Spread the mixed ingredients into the heated frying pan and press with a spatula to shape.
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11. Once the bottom is browned and the mixture is firm enough to move, carefully transfer it to a plate.
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12. Pour the remaining oil in the pan over the surface of the patty. Being careful not to burn yourself, return the patty from the plate to the frying pan.
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13. Shape the patty into a round form using the spatula.
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14. Cover with a lid and steam-fry over low to medium heat for 3 minutes.
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15. After steam-frying for 3 minutes and browning both sides, add butter or olive oil and finish by cooking the surface. (Key Tip!) Adding butter enhances the flavor and is recommended.
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16. Cut the cooked burdock root patty into bite-sized pieces.
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17. Sprinkle with dried parsley, if desired.
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18. Taste and if it's not salty enough, dip it in soy sauce or another condiment.
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