基本のたたきごぼうの作り方を紹介します。
I will introduce a basic way to make gobo tataki smashed burdock root.
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If you lightly toast the sesame seeds again before use and then crush them in a mortar, their flavor will be enhanced.
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If you lightly pound burdock root with a pestle, it becomes softer and absorbs flavors more easily.
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長さ4cmに切り、酢水（分量外）に10分ほどさらしてアクを抜きます。
Cut into 4cm pieces and soak in water with vinegar for about 10 minutes to remove the bitterness. The vinegar water is not included in the list of ingredients.
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Boil water in a pot, add the burdock root, and cook for 10 to 15 minutes, or until it reaches your desired tenderness.
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Take out the burdock root, drain off the water, put it in a plastic bag, and lightly pound it with a pestle to soften the fibers.
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If the root vegetable is large, cut it lengthwise.
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- Roast the sesame seeds in a mortar until the grains are crushed, then add the seasonings A and mix well with the burdock root.
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**Note** Lightly pounding and loosening the burdock root fibers is the key to making it delicious.
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To preserve the flavor of burdock, using seasoned sesame makes cooking easier and tastier.
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