For Osechi! Making Pounded Burdock Root with Soy Sauce Malt.

• 200 grams Burdock Root (with the mud still on them)
• 1 dash Vinegar
• 1 tbsp Toasted white sesame seeds
• 2 tsp Soy sauce malt
• 1 dash more than 1 tablespoon Sugar (If you have it, beet sugar)
• 1 tsp Vinegar

1. Cut the burdock root into 4 cm pieces and pound with a pestle until soft.
2. If they are thick, cut in half lengthwise.
3. If you pound them too much, you won't be able to cut them in half, so be careful!
4. Scrape off the skin and cut into 4 cm pieces.
5. In a pot, add water (not listed) and vinegar, boil the burdock root until softened, and then drain in a colander.
6. Toast the sesame seeds if possible and grind in a mortar.
7. Mix in the ingredients marked .
8. This is the glaze.
9. Take the ingredients from Step 2 and while hot, coat generously with the glaze from Step 3.
10. Dish up!

burdock, vinegar, white sesame seeds, soy sauce malt, sugar, vinegar

Taken from cookpad.com/us/recipes/151112-for-osechi-making-pounded-burdock-root-with-soy-sauce-malt (may not work)