Steps

1. Peel and wash 1 Burdock Root.
   🕒 03:02
2. Trim both ends of the washed burdock root.
   🕒 04:11
3. Smash the burdock root with a rolling pin, then tear it into bite-sized pieces by hand. (Key Tip!) This creates a jagged surface that absorbs flavor better and also serves as a stress reliever.
   🕒 04:37
4. Soak the smashed burdock root in a bowl of water with a splash of vinegar for about 5 minutes to remove bitterness.
   🕒 05:27
5. Cut 1 Chicken Thigh into small, bite-sized pieces.
   🕒 06:14
6. Tenderize the cut chicken thigh by pounding it.
   🕒 06:54
7. Heat 1 tbsp Sesame Oil in a frying pan.
   🕒 07:16
8. Add the chicken and stir-fry until it changes color. Sprinkle with salt (to taste). Use medium heat.
   🕒 08:00
9. Once the chicken changes color, tear 2 Dried Red Chilies, remove the seeds (leave them in if you like it spicy), and add them to the pan, stir-frying briefly to infuse the flavor.
   🕒 08:36
10. Add 1 tbsp Muscovado Sugar and 2 tbsp Cooking Sake (Rice Wine) and stir briefly.
    🕒 09:19
11. Cover the pan and steam-fry over low heat for 4-5 minutes. (Key Tip!) This allows the chicken's savory juices to infuse into the burdock and improves its texture.
    🕒 09:44
12. Remove the lid and add 1.5 tbsp Soy Sauce. Increase the heat to high.
    🕒 10:46
13. Stir-fry until the moisture evaporates and the sauce becomes glossy, coating everything evenly.
    🕒 10:50
14. Turn off the heat and mix in 2 tsp White Sesame Seeds.
    🕒 11:39
15. Transfer to a serving dish and scatter 3-4 Shiso Leaves, torn into pieces. Serve and enjoy!
    🕒 11:57