Peel, slice on a diagonal thinly and julienne slice burdock. Soak burdock in water for 10 minutes to prevent oxidation. Peel, slice and julienne carrot. Set aside.

In a medium sauce pan bring water to boil. Add julienned carrot slices and parboil for about 2 minutes. Remove, rinse with cold water and set aside.

In the same boiling water add the julienned burdock root and parboil for about 3-5 minutes or until crisp to the tooth but tender enough to chew. If your burdock root is old, the time needed to get the burdock root to tender can be much longer… maybe up to 10 minutes. The only way to truly tell if your burdock root is ready is to eat a slice. It should be crisp but tooth tender. Remove cooked burdock root from pan. Rinse with cold water. Set aside.

Dry your cooked and cooled burdock root and carrot julienned slices very well. Don’t miss that step as you do not want a watery dressing.

In a medium bowl add you dried burdock root, carrot, mayonnaise, soy sauce (or tamari if you need to keep it gluten free), mirin, sugar or sugar alternative, sesame oil, toasted white sesame seeds and Shichimi togarashi if desired. Mix well.

Enjoy!