Scrape the skin off the burdock root using the back of a knife. Make several cuts along the root with the tip of the knife. Slice the burdock thinly into shavings while rotating it in a bowl of water. Soak for 5 minutes and drain.

Trim the root ends of the shimeji mushrooms and separate them into bite-sized pieces.

Cut the sausages diagonally into three equal pieces.

In a pot, combine burdock root and the seasonings (consomme, salt, pepper, and water). Heat over medium heat until boiling. Add shimeji mushrooms and sausages, bring back to a boil, cover, and simmer on low heat for 5–7 minutes until the burdock is tender.