Steps

1. Wash 150g of burdock root. [Here's the tip!] The skin of burdock root contains a lot of nutrients and aroma, so don't peel too much. Lightly scrape with the back of a knife.
   🕒 01:09
2. Slice burdock root diagonally, then julienne it. The thickness is up to your preference.
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3. Place the julienned burdock root in a bowl of water and soak for about 10 minutes to remove bitterness. [Here's the tip!] Soaking for more than 10 minutes will remove the aroma, so be careful not to oversoak.
   🕒 02:49
4. Cut off the ends of 50g of carrot and peel it. [Here's the tip!] If you prefer to leave the skin on, you can use it as is.
   🕒 03:12
5. Cut the carrot to match the length of the burdock root. First, slice it 5mm thick, then place the cut side down for stability and slice thinly.
   🕒 03:25
6. Julienne the thinly sliced carrot to match the thickness of the burdock root.
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7. Cut 1 chili pepper into rings with kitchen scissors and remove the seeds.
   🕒 04:10
8. Thoroughly drain the soaked burdock root.
   🕒 04:26
9. Heat 2 tsp of vegetable oil and 1 tsp of sesame oil in a frying pan over medium heat for about 30 seconds. [Here's the tip!] Blending vegetable oil and sesame oil adds richness and makes it delicious.
   🕒 04:33
10. Add the drained burdock root and carrot to the hot frying pan and stir-fry.
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11. After stir-frying for about 1 minute, add 1 heaped tbsp of sugar (12g) and continue to stir-fry. [Here's the tip!] Adding sugar first helps the flavor to penetrate well and makes it milder.
    🕒 05:32
12. Add 1.5 tbsp of soy sauce, 1 tbsp of mirin (sweet rice wine), 1/2 tsp of granulated Japanese soup stock, and the sliced chili pepper, and stir-fry until the moisture evaporates.
    🕒 05:35
13. Once the flavors have blended and the moisture has evaporated, turn off the heat, add 1 tbsp of white sesame seeds, and mix well.
    🕒 06:08