Shave off the burdock root with the back of a knife, cut into long thing strips, and soak in water to remove scum and dirt. It has a nice texture if you cut them big.
Cut the konnyaku into varying sizes with a knife (about twice as big as the burdock root), and soak in water for a while.
Heat sesame seed oil in a pan or pot, lightly fry the beef and ginger, and add the drained ingredients from steps 1 and 2 after it has cooked through, frying it some more.
Add the ★ ingredients while cooking in low heat, and stir it so that the ingredients are evenly distributed.
Continue until most of the liquid has evaporated. Make sure to stir occasionally so that the flavors are evenly distributed.
Story Behind this Recipe
I wanted to make a healthy and filling meal for my children.
When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color).