My best dish, that I take to every potluck, is my "Plum Burdock." It's similar to classic stewed burdock, but I flavor it with plum sauce. The burdock dish in my family's New Year feast is my plum burdock. (That's because I make the whole feast myself.) Plum is festive for New Year's, since it's one of the three lucky trees (pine, bamboo, plum), but it also works well as an everyday dish, especially in lunch boxes. Its pink color complements any table.
I use ordinary burdock root like this.
Obviously I have to clean the mud off. If it's the first burdock root of the season I scour it with a scouring pad and leave the skin on.
But this time around I'm going to peel them so this is clean enough.
I peel them with a vegetable peeler and cut off the discolored ends.
Cutting the burdock root small makes it easier to fit into a lunchbox. I stew the burdock root in apple vinegar to add flavor and to soften the burdock root.
Let it stew in the apple vinegar.
Once the apple vinegar-water solution has boiled down, it's time to add the seasonings and finish the stewing process. This time I add cooking wine.
This is dried shiso furikake sold as a topping for rice, but I use it in my Plum Burdock.
Increase the plum quotient by adding plum paste.
Just stew it.