Divide the young burdock into leaves, stems, and roots. This recipe doesn't use the leaves. Finely chop the chicken.
The roots are still short.
Remove the fuzz, strings, and thinner roots from the burdock root. Use the back of a knife to scrape off 2 mm pieces and soak in water. Slice the stems into 1 cm diagonal slices and soak in water. Then, strain through a sieve.
Heat oil in a pot. Once heated, add the chicken and cook.
When the surface of the chicken has cooked, add Step 3 and quickly stir-fry. Then, add the dashi, sugar, mirin, and usukuchi soy sauce. Once it comes to a boil, reduce the heat to medium and simmer for about 10 minutes.
Lastly, add the ground sesame seeds and mix to finish.
Story Behind this Recipe
Young burdock (leafy burdock) is a vegetable you can only get in the spring. I wanted to create a special recipe that you could only enjoy once a year.
To retain the light green color of the stems, I used usukuchi soy sauce. However, you can also use the regular soy sauce.