Steps

1. Finely slice 60g of burdock root.
   🕒 03:04
2. Quickly rinse the sliced burdock root in water and drain in a colander. (Key Tip! To preserve the burdock root's flavor, rinse with regular water, not vinegared water, and do not soak for too long.)
   🕒 04:27
3. Trim the ends of 4 green beans and cut them into 2cm lengths.
   🕒 04:48
4. Thinly slice 60g of carrot lengthwise, then cut into 2cm long slivers.
   🕒 05:10
5. Trim the tough stems from 50g of rehydrated kikurage mushrooms and cut into 2cm long slivers.
   🕒 05:54
6. Ensure all vegetables are cut to a uniform size.
   🕒 07:19
7. Without adding oil to the frying pan, add 200g of okara and dry-fry over medium heat until it becomes crumbly.
   🕒 07:44
8. Transfer the dry-fried okara to a tray. (Key Tip! Dry-frying removes excess moisture and helps the flavors to absorb better. Fry over medium heat to prevent burning.)
   🕒 08:39
9. Add 1 tbsp of sesame oil to the frying pan and stir-fry 100g of ground pork over medium heat until browned.
   🕒 08:55
10. Add 60g of carrot and 60g of burdock root, and stir-fry over medium heat until softened.
    🕒 09:29
11. Add 50g of kikurage mushrooms and stir-fry.
    🕒 09:42
12. Finally, add 4 green beans and stir-fry until their color becomes vibrant.
    🕒 09:48
13. Add a little more sesame oil to the frying pan, add the dry-fried okara, and stir-fry over medium heat until the oil is incorporated.
    🕒 10:07
14. Reduce heat to low. Add 300cc of dashi stock, 3 tbsp of light soy sauce, 2 tbsp of cooking sake, and 3 tbsp of sugar from [A], and simmer while stirring. (Key Tip! It's prone to burning, so cook over low heat and simmer while stirring to allow the okara to absorb the seasonings.)
    🕒 11:21
15. Once the liquid has reduced to a desirable consistency, taste and adjust seasoning with a pinch of salt. (Key Tip! To prevent burning, it's good to adjust the seasoning after turning off the heat.)
    🕒 12:08
16. Turn the heat back on, pour in 1 beaten egg, and once it's partially cooked, turn off the heat.
    🕒 12:43
17. Let the egg cook through with residual heat, then transfer to a serving dish. (Key Tip! If the egg is overcooked, it becomes dry and crumbly, so finish cooking with residual heat for a smoother texture.)
    🕒 13:22
18. Let it sit for a while to cool and allow the flavors to meld for an even more delicious result.
    🕒 13:42