Peel and julienne 300 g burdock root and 100 g carrot.
Blanch the julienned burdock root in boiling water for 1 minute, then drain.
In a bowl, combine 100 g Japanese mayonnaise, 15 g Koikuchi soy sauce, 5 g sesame oil, 5 g sugar, and 15 g rice vinegar.
Sesli anlatım, porsiyon ayarı ve daha fazlası
