Shave the skin of the burdock and cut into 1.5 cm pieces. Soak in water, then drain well.
Remove the skin and bones from the salmon and cut to 1.5 cm cubes.
Heat sesame oil in a pan and fry the burdock over a medium heat for about 2 to 3 minutes.
Add sake, mirin (1 tablespoon) and soy sauce in the order, cover the pan and heat for about 5 minutes on low heat.
Add the salmon, cover again and stew for another 3 minutes.
Add the mixed ◎ ingredients and keep moving the pan to cover with the sauce until the cooking liquid is almost gone, then turn off the heat.
Dish up on a plate.
Sprinkle some sesame seeds.
Story Behind this Recipe
I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.
The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients.