Japanese-Style Burdock Root Salad

• 100 grams Burdock root
• 100 grams Carrot
• 1/2 tbsp Miso
• 2 tbsp Mayonnaise
• 1 tsp Soy sauce
• 1/2 tsp Dashi stock granules
• 1 dash Ichimi spice
• 1 Toasted white sesame seeds

1. Shave the burdock root and carrot finely, or cut into short thin rectangular slices.
2. Put into a bowl of water to get rid of any bitterness.
3. Drain well in a colander or sieve.
4. Boil some water in a pan and add about 1 teaspoon of salt.
5. Boil the burdock root and carrot for about 10 minutes.
6. Drain into a colander or sieve and leave to cool.
7. (Don't put the cooked vegetables into cold water.)
8. When it's cooled down a bit, spread the vegetables out over paper towels and pat dry.
9. Mix the ingredients marked in a bowl.
10. Add the burdock root and carrot and mix well.
11. (The flavors will penetrate better if you mix it while the vegetables are still warm.)
12. Put on serving plates, add plenty of black pepper and it's done.

burdock root, carrot, mayonnaise, soy sauce, granules, ichimi spice, white sesame seeds

Taken from cookpad.com/us/recipes/171569-japanese-style-burdock-root-salad (may not work)