Steps

1. Thinly slice 50g of burdock root. Cut 80g of daikon radish and 60g of carrot into ginkgo leaf shapes. Thinly slice 2 shiitake mushrooms.
   🕒 02:41
2. Cut 250g of beef into bite-sized pieces. Cut 5cm portion of green onion diagonally. Mince 1 tsp of ginger and 1 tsp of garlic.
   🕒 02:50
3. Heat 2 tbsp of sesame oil in a pot.
   🕒 02:59
4. Add the sliced burdock root and green onion to the pot and stir-fry slowly.
   🕒 03:12
5. Once the oil coats everything, add the remaining daikon radish, carrot, and shiitake mushrooms and continue to stir-fry.
   🕒 03:40
6. When the vegetables are stir-fried, add the minced garlic and ginger and stir-fry further.
   🕒 03:58
7. Add 2 tbsp of cooking sake (rice wine), followed by 500ml of chicken stock.
   🕒 04:08
8. Once boiling, add 3 tbsp of soy sauce and 1 tsp of salt.
   🕒 04:30
9. Season with a pinch of pepper.
   🕒 05:07
10. Cover with a lid and simmer over low heat for about 6 minutes.
    🕒 05:18
11. In a separate pot, combine 150g of Kinme Low-Cut Brown Rice and 300ml of water, and let soak for 1 hour.
    🕒 05:48
12. After soaking, bring to a boil over high heat, then reduce to low heat and cook for 15-20 minutes. Let steam for 5-10 minutes after cooking.
    🕒 06:21
13. Taste the simmered soup and adjust seasoning. The key here is to make it rich and flavorful, as it will be poured over rice – slightly stronger than a clear soup.
    🕒 07:13
14. Add the beef to the soup and cook until it changes color. The key here is adding the beef later to keep it tender.
    🕒 07:42
15. Scatter 30g of chives and drizzle with 1 tbsp of sesame oil. Once the chives are cooked, the soup is ready.
    🕒 08:15
16. In a serving bowl, place the cooked Kinme Low-Cut Brown Rice and cooked rice (to taste), and generously ladle the soup over it.
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17. Optionally, add Sichuan peppercorns or chili oil for a different flavor profile.
    🕒 10:19