Peel burdock root and cut into thick sticks of about 4 cm long. Soak in water immediately to prevent discolouration. Discard water and drain well before using.
Remove the pit from umezuke and crush the flesh to make a paste. Set aside.
Heat vegetable oil in a pan. Sauté burdock root for 5 minutes.
Add konbu dashi, sake and umezuke paste. Simmer for 10–20 minutes or until the liquid is gone.
Arrange on 4 individual serving plates and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.