Steps

1. First, use the back of your knife to scrape off the skin of the burdock root. If using muddy burdock root, wash it first before scraping.
   🕒 01:22
2. Wash the peeled burdock root under water and pat it dry. Trim off the tough ends.
   🕒 01:49
3. Cut the burdock root into bite-sized, irregular pieces.
   🕒 02:04
4. Fill a bowl with water, add the cut burdock root, and soak for about 5 minutes to remove bitterness.
   🕒 02:21
5. Cut the dried chili pepper in half with kitchen scissors, remove the seeds, and slice into rings.
   🕒 02:34
6. In a bowl, combine soy sauce (2 tsp), mirin (2 tsp), sugar (1/2 tbsp), and vinegar (1/2 tbsp). Mix well until the sugar is dissolved.
   🕒 02:56
7. Drain the soaked burdock root and thoroughly pat it dry with paper towels.
   🕒 03:14
8. Place the dried burdock root and potato starch (as needed) into a plastic bag. Seal the bag and shake to coat the burdock root evenly.
   🕒 03:26
9. Heat vegetable oil (1.5 tbsp) in a frying pan over medium heat for about 1 minute.
   🕒 03:48
10. Add the potato starch-coated burdock root to the heated pan. Pan-fry for about 3.5 minutes, flipping occasionally until browned.
    🕒 04:05
11. Once the burdock root is cooked, turn off the heat and wipe away any excess oil with paper towels.
    🕒 04:36
12. Turn the heat back on, pour in the [A] seasonings, and simmer until the sauce thickens.
    🕒 04:47
13. Once the sauce is glossy and thickened, add the sliced dried chili pepper and white sesame seeds (1/2 tbsp) and stir-fry.
    🕒 05:06
14. Transfer to a serving dish and enjoy.
    🕒 05:17