INGREDIENTS:
- 1 burdock root
- 1 tsp vinegar
- 1 carrot
- 1/2 cup cabbage, thinly sliced, cut into 1/2 inch pieces
- 1 Tbsp white sesame seeds, or half white/half black
Miso Mayo Dressing
INGREDIENTS:
- 5 Tbsp Kewpie mayo
- 1 tsp honey
- 2 tsp med (or white) miso
- 1 tsp soy sauce
- 1 Tbsp white sesame seeds (or half white/half black)
- (1/2 ear sweet corn)
DIRECTIONS:
1. Scrub the burdock root with a vegetable brush, scratching a little of the surface peeling off. Prepare a bowl of 4 cups water and add the vinegar. Cut the ends off and throw away. Cut a section about 1 & 1/2 inch long, then slice in half the long way, cut into matchsticks. After cutting put in the water with vinegar. After cutting half the burdock, I change the water, adding vinegar again. Let soak about 10 minutes after cutting.
2. Scrub the carrot and cut into matchsticks also. I doesn’t have o go into the water with vinegar.
3. Microwave or blanche the carrots in a spoon of water. Drain. Or use raw carrots.
4. Cover the burdock in water and boil for about a minute, if taste is too strong, boil a little longer, another minute. You don’t want to boil the ‘earthiness’ away. Drain.
5. Mix the mayo dressing. Add more soy sauce or salt, if needed for taste.
6. Put burdock, carrots, and cabbage (and corn, if using) in a large bowl. Add most of the dressing. Vegetables should be lightly dressed, add rest of the dressing as needed. Cool in the refrigerator for an hour or two.