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1
Julienne the burdock root and carrot into 5 cm lengths (or shred) and slice the red chili into thin rounds.
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2
Soak the burdock root in water to remove the bitterness.
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3
Microwave the water in a heatproof container for one minute.
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4
Add the ingredients (dissolve in the stock powder and sugar).
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5
This is the key to this recipe.
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6
Heat sesame oil in a frying pan, add the burdock root from Step 1 and stir-fry.
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7
After the burdock root is tender, add the carrot and stir-fry quickly.
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8
Reduce the heat and add the ingredients from Step 2.
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9
Turn up the heat to medium and simmer.
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10
After the liquid in the pan has reduced, drizzle a little sesame oil (not listed) on the side of the pan and stir.
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11
Add the red chili and toasted sesame seeds and toss.
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12
Transfer onto a serving dish and sprinkle with sesame seeds (optional).
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13
Done!
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14
[Another version with konnyaku] Ingredients: burdock root (1 medium, ribboned-konnyaku (1 packet about 200 g), carrot (1/3).
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15
Seasonings: 3 tablespoons of soy sauce, 1/2 teaspoon of sugar.
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16
Other seasonings are the same as above.
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17
At Step 4, add the konnyaku with the carrot.
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18
*It's better if you blanch the ribboned-konnyaku before adding to the stir-fry!
