Follow these steps for perfect results
Burdock root
julienned
Carrot
julienned
Mayonnaise
Yogurt
Ground white sesame seeds
Soy sauce
Soy sauce (to pre-season)
Finely julienne the burdock root and carrot.
Boil the julienned burdock root and carrot briefly until tender-crisp.
Drain the boiled vegetables thoroughly.
While the vegetables are still hot, sprinkle with soy sauce to pre-season.
In a mixing bowl, combine mayonnaise, yogurt, ground white sesame seeds, and soy sauce.
Add the pre-seasoned burdock root and carrot to the dressing.
Mix well to combine all ingredients.
Serve immediately or chill for later.
Expert advice for the best results
Soak the julienned burdock root in water for a few minutes to remove excess starch and prevent discoloration.
Adjust the amount of mayonnaise and yogurt to your preferred level of creaminess.
Add a pinch of sugar or mirin for a touch of sweetness.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with sesame seeds and a sprig of fresh parsley.
Serve as a side dish with grilled fish or chicken.
Enjoy as a light lunch with a bowl of miso soup.
Complements the earthiness and tangy flavors.
Discover the story behind this recipe
Common in Japanese cuisine as a healthy and flavorful side dish.
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