Shredded burdock and carrot salad seasoned with pepper & yuzu citrus in wonton



Makes 20 cups in mini-muffin mold

20 wonton sheets
1/2 lbs gobo (burdock root)
1/4 lbs carrot1 avocado

1 tbsp mayonase

1 tsp black pepper
1 1/2 tbsp yuzu (or lemon)
1 tsp salt
2 tsps vegetable oil


  1. Preheat the oven to 350F degrees . Spray mini-muffin mold with cooking spray (if it is not made of silicon).
  2. Brush the wonton square with oil, placing each sheet into a section of the mini-muffin mold. Gently press into the mold and arrange so that it forms a cup shape. Sprinkle with salt and bake for 10~12 minutes, until browned and crisp. Remove from the mold and allow cups to cool.
  3. Wash the burdock and scrape off outside skin with the back of knife. Shred with slicer or cut into 1/4″ ~1/2″ matchstick-size strips, placing them to soak in water-vinegar solution as you cut, to prevent discoloration.
  4. Wash, peel and cut carrots into 1/4″~1/2″ matchstick-size strips, about the same size as burdock.
  5. Heat vegetable oil in a frying pan, and stir-fry gobo (burdock) strips for a couple minutes.
  6. Add carrot strips to burdock. Season with salt & pepper. Continue to stir-fry until soft. Turn off heat and allow mixture to cool in a bowl.
  7. Wash & tear lettuce.
  8. Mix yuzu (or lemon) with mayonnaise in bowl, adding stir-fried
  9. burdock & carrots and diced avocado to create a salad.
  10. Arrange lettuce in wonton cups, and fill each cup with the salad and serve.