Steps

1. Wash the dirt off 1 burdock root (100g) and peel it with the back of a knife.
   🕒 00:41
2. Shave the burdock root into bite-sized pieces and soak in vinegar water for about 5 minutes to remove bitterness.
   🕒 00:51
3. Peel and julienne 1 piece of ginger.
   🕒 01:04
4. In a bowl, add 200g of thinly sliced beef, 2 tsp Soy Sauce, 1 tsp Mirin (Sweet Rice Wine), and a pinch of salt and pepper. Mix well with your hands and let it sit for 10 minutes. (Key tip: Marinating the beef ensures the flavors penetrate well.)
   🕒 01:29
5. Heat 1/2 tbsp Vegetable Oil and 1/2 tbsp Sesame Oil in a pot over medium heat. (Key tip: Adding sesame oil adds richness and enhances flavor.)
   🕒 01:50
6. Once the pot is heated, add the marinated beef and stir-fry until it's cooked through and changes color. (Key tip: Stir-frying the beef locks in its savory flavor.)
   🕒 02:09
7. When the beef changes color, add the drained burdock root and julienned ginger. Stir-fry until the oil coats everything. (Key tip: The ginger's aroma spreads throughout, making the rich beef flavor more refreshing.)
   🕒 02:22
8. Add 200ml Water, 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tsp Sugar, and 2/3 tsp Dashi powder. Mix the seasonings together.
   🕒 02:31
9. Bring the seasonings and ingredients to a boil, then strain them, separating the solids from the cooking liquid.
   🕒 02:47
10. Add 2 Go (300g) of rinsed rice to the rice cooker pot and pour in the reserved cooking liquid.
    🕒 02:56
11. Since the cooking liquid alone is not enough, add water up to the 2 Go line for rice.
    🕒 03:06
12. Stir everything together, level the rice, and place the reserved ingredients on top.
    🕒 03:09
13. Cook in the rice cooker using the white rice or mixed rice setting.
    🕒 03:24
14. Let it steam for 10 minutes after cooking is complete.
    🕒 03:45
15. Mix everything together and serve into bowls.
    🕒 03:54
16. If the flavor is too light, adjust with salt and sprinkle with chopped green onions in the center.
    🕒 04:13