Steps

1. Scrub Burdock Root (1/2 root, 50g) to remove dirt, then thinly slice it into a fine julienne. (Tip: Slice it thinly so it binds well with the rice.)
   🕒 00:39
2. Soak the julienned burdock root in water for about 10 minutes to remove bitterness.
   🕒 01:00
3. Trim the tendons from Chicken Thigh (1/2 piece, 150g) and finely chop it into 1cm pieces.
   🕒 01:09
4. Drain the soaked burdock root and prepare it along with the chopped chicken.
   🕒 01:20
5. Heat Sesame Oil (2 tsp) in a frying pan over medium heat.
   🕒 01:27
6. Once the pan is hot, add the chopped Chicken Thigh and stir-fry until the color changes.
   🕒 01:38
7. Once the chicken is cooked through, add the drained Burdock Root and stir-fry together. (Tip: Stir-fry until the burdock root becomes slightly translucent.)
   🕒 01:44
8. Add Cooking Sake (Rice Wine) (1 tbsp), Mirin (Sweet Rice Wine) (1 tbsp), Soy Sauce (1.5 tbsp), Sugar (2 tsp), and Grated Ginger (1 tsp), and mix well.
   🕒 02:02
9. Simmer until most of the liquid has evaporated. (Tip: Reduce until only a slight moisture remains.)
   🕒 02:12
10. Add the stir-fried mixture to the Cooked Rice (1 go, approx. 350g) and mix well. (Tip: Mix the rice by cutting motion to ensure the seasoning is evenly distributed.)
    🕒 02:42
11. Add Toasted Sesame Seeds (2 tsp) and mix further.
    🕒 02:58
12. Serve as is for mixed rice, or shape into onigiri (rice balls) and arrange on a plate.
    🕒 03:08