Steps

1. Wash 60g of fresh ginger, carefully removing any dirt from the roots and crevices. Key Tip: Fresh ginger has thin skin, so you can use it with the peel after washing thoroughly. If you prefer, gently scrape it with a spoon.
   🕒 02:30
2. Thinly slice 40g of fresh ginger, then julienne it. Rinse briefly with water and drain. Key Tip: To easily julienne the ginger, make thin slices first, then stack them and cut while rotating, like sharpening a pencil.
   🕒 03:18
3. Grate the remaining 20g of fresh ginger.
   🕒 04:53
4. Cut 1/2 stalk of leek in half lengthwise, then thinly slice diagonally.
   🕒 05:19
5. Shave 50g of burdock root into thin strips, rinse briefly with water, and drain. Key Tip: To shave burdock root, make vertical cuts first, then hold the root with your left hand and shave at a consistent angle with your knife, like sharpening a pencil. Avoid over-washing to preserve flavor.
   🕒 05:41
6. Boil water in a pot and quickly blanch 300g of thinly sliced beef to remove scum. Drain in a colander. Key Tip: This step removes the beef's odor and reduces scum during cooking. The goal is to remove impurities, not to cook it through; it should still be slightly pink.
   🕒 07:35
7. In a frying pan, combine the simmering liquid ingredients: 100cc water, 200cc Cooking Sake (Rice Wine), 3 tbsp Soy Sauce, 50cc Mirin (Sweet Rice Wine), and 2 tbsp Sugar. Bring to a boil. Key Tip: Since there's a generous amount of sake and mirin, ensure it boils well to evaporate the alcohol.
   🕒 08:39
8. Add the blanched beef to the simmering liquid and cook until completely done.
   🕒 08:55
9. Remove the cooked beef from the simmering liquid. Key Tip: Thinly sliced beef can become tough if overcooked. Removing it at this stage helps maintain its tenderness.
   🕒 09:08
10. To the simmering liquid from which the beef was removed, add the julienned ginger, leek, and burdock root. Cook until the liquid thickens slightly.
    🕒 09:25
11. Once the vegetables are tender and the liquid has thickened, return the removed beef to the pan. Stir to coat the beef with the sauce and stir-fry until it glistens.
    🕒 10:23
12. When the liquid has reduced, add the finishing seasonings: 1 tbsp Soy Sauce and 1 tbsp Honey, and stir to create a glossy finish.
    🕒 10:31
13. Continue to cook until the liquid has almost completely evaporated.
    🕒 11:00
14. For the final touch, place the grated 20g fresh ginger in paper towel and squeeze out only the juice into the pan. Key Tip: This technique, called 'squeezed ginger,' ensures no fibrous ginger remains, imparting a fresh, clean aroma.
    🕒 11:00
15. Continue cooking until all the liquid has evaporated, then turn off the heat and let it cool. Key Tip: The flavors will meld and deepen as the dish cools.
    🕒 11:47