Prep Time:

5 minutes
Cooking Time:
10 minutes
3 servings

1 large burdock root
2 teaspoons toasted sesame oil
1 teaspoon Bragg liquid aminos
1 teaspoon tahini
1/2 teaspoon umeboshi vinegar

  1. Slice burdock into 1/2-inch rounds.
  2. Heat the sesame oil in a sauté pan and add burdock.
  3. Sauté for 5 minutes, stirring frequently.
  4. Add a little water, cover and steam for 5 minutes.
  5. Combine Braggs, tahini and vinegar in a medium sized bowl.
  6. Add the burdock to the bowl and mix to coat with the sauce.


  • Chop fresh spinach or dandelion greens and add during the last 2 minutes of cooking.

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