Steps

1. Scrape off the skin of the burdock root with the back of a knife. [This is the key!] To retain the earthy aroma, scrape rather than peel the skin.
   🕒 01:12
2. Briefly wash the burdock root, slice it diagonally, then julienne it. [This is the key!] Julienne cuts help the seasoning cling better.
   🕒 01:32
3. Briefly soak the julienned burdock root in water to remove some bitterness.
   🕒 02:16
4. Peel the carrot and julienne it similarly to the burdock root.
   🕒 02:28
5. For the chicken thighs, slice the thickest parts into three even pieces by cutting against the grain. [This is the key!] Cutting the thickest parts against the grain ensures even cooking and a tender result.
   🕒 03:05
6. Julienne the chicken thighs after slicing them against the grain. [This is the key!] This cutting method creates a great texture.
   🕒 04:03
7. Place the cut chicken thighs in a bowl, add 1/4 to 1/3 tsp salt and 1 tbsp potato starch, and mix well. [This is the key!] Coating with potato starch prevents the chicken from becoming tough and results in a juicy texture.
   🕒 04:23
8. Heat sesame oil in a frying pan and stir-fry the burdock root until slightly tender. [This is the key!] Sesame oil and burdock root are a great pairing, creating a fragrant aroma.
   🕒 05:21
9. Once the burdock root releases its aroma, add the carrots and stir-fry until slightly softened. [This is the key!] Cooking them with a time difference brings out the best texture and flavor of each ingredient.
   🕒 05:51
10. Push the stir-fried ingredients to one half of the pan, add more sesame oil, and stir-fry the chicken thighs. [This is the key!] Adding chicken thighs last prevents them from becoming tough.
    🕒 06:19
11. Once the chicken thighs are coated with oil and have changed color, mix everything together and continue stir-frying. [This is the key!] Thanks to the potato starch, the chicken remains juicy and not tough.
    🕒 07:01
12. When the ingredients have evenly changed color, add 1/2 clove grated garlic, 1 tbsp sugar, 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), and 2 tbsp soy sauce all at once and toss to coat the ingredients. [This is the key!] The thickness from the potato starch helps the seasoning cling well, creating a unified flavor.
    🕒 07:22
13. Once the seasoning is well incorporated, it's done. Transfer to a plate and serve.
    🕒 08:03