Roll whole, cleaned burdock root in fresh, young burdock leaves, then wrap them in silver foil. Roast in hot ashes for about 45–60 minutes. Serve with soy sauce. In Japan, people living in the mountains eat the roots prepared like this in autumn and winter.
The above recipe has been adapted from The Chico-San Cookbook by Cornellia Aihara.
© 1986 All rights reserved. Published by Macmillan.