Scrub the burdock root well, leave skins on, cut into 5 cm length pieces and cut in half lengthwise. Soak in water and drain well.
Heat the *sauce in a pan until sugar melted.
Dust the burdock root with the cornstarch. Heat the oil in a pot and deep-fry the burdock root until tender.
Mix ②’s sauce and deep-fried burdock root together. Sprinkle on sesame seed and crushed chili pepper (or shichimi spice powder).