• 2 burdock roots, approximately one foot in length
• 1 tablespoon cooking oil or fat
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 2 tablespoons sugar

 

For the pickling brine:

• 3 tablespoons mirin
• 1 tablespoon red wine vinegar
• 3 tablespoons komezu (rice wine vinegar)
• 2 tablespoons sugar
• 1 teaspoon salt

 

Step #1: Wash and peel the burdock root. Cut the root into 4 inch length segments, then quarter each root lengthwise. Place the prepped root in a ice water bath with a splash of vinegar as you go along.

Step #2: Place a saute pan over medium heat and add the oil. Saute the burdock root for 4 to 6 minutes, until the roots is lightly browned.

 
Step #3: Add the sake, soy sauce and sugar. Simmer the mixture for another 5 minutes, until the burdock is cooked through but still crispy. Serve at room temperature or cold.

Step #4: Pickled Burdock

 

Step #5: Wash and peel the burdock root. Cut the root into 4 inch length segments, then quarter each root lengthwise. Place the prepped root in a ice water bath with a splash of vinegar as you go along.

 

Step #6: Bring a pot of water to boil. Parboil cut and skinned segments of burdock for 2 minutes. Drain, then immediately plunge back into the ice water bath.

 

Step #7: In the meantime, combine the ingredients for the brine in a plastic bag and shake around to mix. Remove the burdock from the ice bath and place into the brine in the plastic bag. Refrigerate the bag overnight, taking care that all the pieces of burdock are immersed in the brine. You may need to weigh the bag down with something heavier in order to get an even distribution of liquid. The pickles will keep in the bag for up to a week.