Peel the burdock root, cut it into long, thin diagonal strips, soak in vinegar water, and remove the scum.
Saute the ground meat with ginger and garlic. Add oil if you are not using a non-stick pan.
Once the meat has become crumbly, add the drained burdock root, and stir-fry.
Add cooking sake, water, and soy sauce, cover with a lid, and boil down for 12 minutes. Add the flavoring boil for another 3 minutes, and it is done!
Add as much green onions as you like for coloring, sprinkle with shichimi spice or chunky ra-yu spicy chili sesame oil condiment to taste, and enjoy!
Story Behind this Recipe
I wanted to cook rice with chicken breast and burdock root, but the chicken was sold out... so I bought ground pork instead. I didn't want to cook the pork in a rice cooker, so I made a donburi (rice bowl) instead....and it was surprisingly delicious. I think you can make this with ground chicken, ground beef/pork mix, or anything you like .
If you can successfully prepare the burdock root, then even a complete beginner can easily make this; I made all of the flavoring measurements into tablespoons. . For those of you that are not good at cutting burdock root into long, thin strips, cut them in small diagonal strips on top of a cutting board . I also hate cutting them into long, thin strips, so that is what I do lol.