200 to 300 g (pre-flavored with sake and soy sauce)
1 heaping tablespoon
about 1/8 teaspoon (to add richness rather than fragrance)
Green onion (optional)
The flavoring ingredients:
3 tablespoons + 2 tablespoons
Sugar (light brown sugar preferred)
2 heaping teaspoons
Red chili pepper
a small amount
Toasted sesame seeds
Oil for frying:
Sesame oil or vegetable oil
about 1 tablespoon
1 small cube
Cut the burdock root, lotus root and carrot into large slivers. Don't cut them up too small, since you want to enjoy their texture. Not too big, either, though!
Cut the veggies in the direction of the grain (or fiber). This way they'll retain their texture when cooked.
Soak the cut up vegetables in water, changing it several times, to get rid of bitterness. Put a little vinegar in the soaking water. Parboil the cut-up veggies briefly.
Boil the burdock root for 30 seconds, then add the lotus root and cook for another 30 seconds (1 minute total for the burdock root, 30 seconds for the lotus root.) If you cook it for too long, you'll lose that crunchy texture.
You don't need to parboil the carrot, since it cooks quickly. Drain everything well. No need to soak in cold water again.
Pre-flavor the beef with 2 tablespoons of sake, 1 teaspoon of soy sauce and 1 teaspoon of mirin. Sake will make it tender, and pre-flavoring it makes the taste distinctive. Work the pre-flavoring ingredients in well with your hands.
Let's start stir-frying! Put a little oil in a pan with a small piece of beef fat. This makes cheap and lean beef tasty. If you're using a fatty part of beef, you don't need it.
If you put the meat in the pan before it's heated, you can separate the slices easily.
Let's cook over high heat now. Stir fry the beef properly, then add the rest of the ingredients. Stir it up well with a spatula.
Now we'll work fast! Stir fry for 2 minutes, add the sugar → sake → mirin. The sugar goes first.
When the moisture has evaporated and the sugar is kind of sticky, stir fry for another minute over high heat. When everything is shiny, add the soy sauce.
When everything is coated well with soy sauce, pour in the mirin and stir everything up from the bottom. Stir fry to evaporate the mirin. When everything's shiny, add sesame seeds and chili pepper.
Mix it all up and it's done. It goes well with rice. Great when cooled, too. You can use it for bentos, right?
I made double the amount and turned half of it into "Beef and burdock root rice." See Recipe ID: 968638.
Story Behind this Recipe
I don't like vegetables soaked in soy sauce that are limp and wilted. If everything just tastes like soy sauce, the veggies will be so sad. I think they want to be nice and crispy still, right?
Can you see that the lotus root is still white inside? If you parboil the root veggies beforehand and just stir fry and flavor things rapidly, the veggies retain their natural flavor with the added flavors on the surface. This is done in no time!