Pickled Radish & Carrot Recipe

Sorry for the inconvenience, I uploaded video a few years ago and never updated. hahaha, so here is the recipe for the Burdock.
Also you can use chinese radish, if that’s only one you can find. It will smell more after pickled, but you won’t taste it. 🙂

Stir Fried Burdock Ingredients
A large bowl of water
1 Tablespoon white vinegar
2 burdock roots
4 to 5 Tablespoons soy sauce
3 Tablespoons mirin
1 Tablespoon chopped ginger
1 Tablespoon sugar
1 teaspoon honey
1 teaspoon fish sauce
1/4 teaspoon black pepper
1 Tablespoon sesame oil and more for plating
pinch of black sesame seeds

Directions
1. Combine water and vinegar set aside.

2. Wash burdock well, and scrape off outer skin with a knife.

3. Slice very thinly and diagonally, and then cut into very thin long strips. Add burdock into vinegar water immediately. Set aside for 10 minutes. (Vinegar water helps prevent browning and preserve color.)

4. Combine soy sauce and next 6 ingredients and mix together.

5. Drain burdock right before start cooking. Heat sesame oil in a large skillet over medium high heat; add burdock sauté for 4 minutes, stirring frequently; add soy sauce mixture, reduce heat to medium low, stirring frequently. Cook 5 minutes or sauce thickened.

6. Remove from heat, transfer to a serve dish, drizzle with remaining sesame oil and sesame seeds.