First on the menu is “kinpira gobo,” or burdock root kinpira style, where the ingredients are sauteed and simmered to draw out the vegetable's full flavor. Though you can purchase rinsed ...

Drain in colander. 3. When burdock is no longer piping hot, place two to three pieces on cutting board. Lightly tap the root ends with a pestle to break apart the flesh. Cut into 3 to 4 cm lengths.