Steps

1. Scrape off the skin of 1 burdock root (180g) with the back of a knife and rinse under running water.
   🕒 01:38
2. Soak the peeled burdock root in water (approx. 2-3 minutes).
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3. Cut the burdock root into 5-6cm lengths, then julienne. Soak the cut burdock root again in water to remove bitterness for a total of about 15 minutes. [The Key Tip!] Burdock root darkens quickly, so soaking it in water helps remove bitterness.
   🕒 01:54
4. Peel 1 carrot (100g) and julienne into 5-6cm lengths. [The Key Tip!] Carrots do not need to be soaked in water.
   🕒 02:08
5. Peel 1 medium lotus root (200g) and slice thinly. Briefly soak the sliced lotus root in water to remove bitterness. [The Key Tip!] Soaking lotus root in water for a long time can cause starch to leach out, so a quick soak is sufficient.
   🕒 02:22
6. Thoroughly drain the water from the de-bittered burdock root and lotus root using paper towels.
   🕒 02:55
7. Cut off the stem end of 1 red chili pepper and remove the seeds using a toothpick or similar tool.
   🕒 03:06
8. Combine 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Soy Sauce, 1 tbsp Sugar, and 1 tsp Japanese Soup Stock (Dashi) to create seasoning mixture [A].
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9. Heat 2 tbsp sesame oil in a frying pan and add the deseeded red chili pepper.
   🕒 03:21
10. Add the drained burdock root to the frying pan and stir-fry.
    🕒 03:26
11. Once the burdock root starts to soften, add the drained lotus root, ensuring it doesn't overlap. Then, add the carrots and stir-fry over medium heat until everything is tender.
    🕒 03:33
12. When the lotus root becomes semi-translucent and everything is tender, add the prepared seasoning mixture [A].
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13. Stir and simmer until the liquid evaporates, ensuring the seasoning coats everything well.
    🕒 04:20
14. Once the liquid has mostly evaporated, sprinkle with toasted white sesame seeds (to taste), mix everything together, and it's done.
    🕒 04:31