Slice the burdock root into slivers and soak in water to remove the bitterness. Drain in a colander and pat dry with kitchen paper.
Combine the A ingredients.
Cut the beef into 1.5 to 2 cm widths. This step is optional, but doing this will let the beef mix better with the burdock root.
Heat sesame oil in a casserole over a medium heat. Add the beef and fry.
After the beef is almost cooked through, add the drained burdock root and continue to fry.
When everything is evenly coated with oil, combine with the A ingredients. Mix all together and cover with a lid.
Cover with a lid and turn the heat to low. Set your timer for 8 minutes.
Turn the heat off after the 8 minutes are up. Let stand covered for 5 minutes.
Remove the lid. Add the B ingredients and cook over low-medium heat.
Fry the contents uncovered. Quickly stir and evaporate any excess moisture in the pot. It is done and you can eat it straight away.
I like bigger slivers of burdock root because they have a crispier texture. The beef absorbs the flavour well and is tasty. I love tsukudani, but I love kimpira more.
You can make this dish with just burdock root as well. In that case, use the same amount of burdock root, but reduce the amount of other ingredients by half. It is the best to use a 16 cm round pot as well.
Note: The taste and texture will vary according to the size of the burdock root pieces.
Adjust the cooking time if you cut the burdock into smaller and thinner pieces or if you use shop-bought shredded burdock root.
Story Behind this Recipe
I have admired Staub casseroles since the autumn of 2012. So, I tried to make different dishes by using Staub pots. I have a lot of drafts of different recipes, now so I will create recipes and upload them as my references.
It is important to follow the heat and cooking time instructions although it may differ according to the gas hob you have at home.