Chop the burdock root and sweet potatoes into 1 cm matchsticks, and soak in 2 separate bowls. Thinly slice the red chili pepper into rounds (keep half of the seeds).
Drain the water from the burdock root and sweet potatoes, put in a steamer (or heat-resistant glass dish), then briefly microwave. About 3 to 3.5 minutes at 600W.
Add sesame oil to a saucepan (or frying pan), add the burdock root and sweet potatoes, and sauté until brown. If they aren't cooked through evenly, cover with a lid and steam cook.
Add the red chili pepper and lightly sauté, then add seasoning ingredients 1 to 4 in the order listed, and continue sautéing.
Add sesame seeds, and katakuriko dissolved in a little water, then coat the vegetables evenly. Transfer to a serving dish, sprinkle sesame seeds (a generous amount) and serve!
Story Behind this Recipe
I had an excess stock of burdock root and sweet potatoes.
Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!) Potato starch is used to thicken the sauce, so it coats the veggies nicely! For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious.