Steps

1. Slice the dried meat into 5mm thick slices.
   🕒 03:06
2. Heat a frying pan over medium heat. Without adding oil, lightly sear both sides of the thinly sliced dried meat, then set aside.
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3. Remove the tough stems from the shiitake mushrooms. Thinly slice the caps and tear the stems into small pieces by hand.
   🕒 06:09
4. Wash the carrot thoroughly, keeping the peel on, and cut into thin strips.
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5. Shave the burdock root into thin strips, soak briefly in water, and drain. (Key Tip!) Rinse quickly to preserve its aroma.
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6. In a bowl, mix 340cc water, 30cc Cooking Sake (Rice Wine), 30cc Light Soy Sauce, and 3g Kombu (Kelp).
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7. Cut the chives into 5cm lengths.
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8. Slice the leek diagonally.
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9. Crack the eggs into a bowl, add 1/2 tsp Soy Sauce and 1 tsp Sugar, and mix well.
   🕒 08:57
10. Add the rinsed rice (2 cups, approx. 300g), which has been soaked for 30 minutes, to a donabe pot (or rice cooker) and drain.
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11. Pour the prepared seasoned liquid into the donabe pot. If the kombu soaking time is short, you can also add the kombu to cook.
    🕒 09:27
12. Add the chopped burdock root, carrot, and shiitake mushrooms, then place the seared dried meat on top.
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13. If using a donabe, cook over high heat until boiling, then reduce to medium heat for 5 minutes, followed by low heat for 15 minutes.
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14. Heat 1 tbsp Vegetable Oil in a separate frying pan over medium heat. Pour in the egg mixture and cook until fluffy. Once it's half-cooked, remove from the pan.
    🕒 10:25
15. Add 1 tsp Vegetable Oil to the frying pan, add the chives and leek, and stir-fry over medium heat.
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16. Once the vegetables are fragrant, return the seared dried meat and the cooked egg to the pan and stir-fry together.
    🕒 12:09
17. Season with salt and pepper to taste. Finish by adding 1 tbsp Cooking Sake (Rice Wine) and stir-frying briefly.
    🕒 12:16
18. After cooking in the donabe, let the rice steam for 5 minutes with the heat turned off. If using a rice cooker, use the standard cooking mode.
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19. Serve the Dried Meat and Chives Stir-Fry on a plate.
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20. Sprinkle chopped scallions over the cooked Takikomi Gohan and generously top with coarse black pepper.
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21. Serve the Dried Meat Takikomi Gohan in a bowl.
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