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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel the burdock root, cut a flat bottom along the side to prevent rolling, slice it diagonally into thin long pieces, arrange them neatly, and carefully cut into uniform fine shreds.
Watch out
Cut slowly when slicing and shredding burdock, and press your fingers firmly on it, otherwise the knife may slip and cut your fingers.
Soak the shredded burdock in water for 30 minutes until it remains snow-white without oxidation discoloration, then drain and set aside.
Watch out
The soaking time must be at least 30 minutes, otherwise the burdock will oxidize, turn black, and become bitter, affecting taste and appearance.
Do not touch the pan surface directly with your hands while dry-heating, to avoid severe burns.
Heat the frying pan dry until it smokes or feels hot to the touch, turn off the heat, and then pour in 60ml of black sesame oil.
local_fire_departmentTurned off (using residual pan heat)Watch out
Make sure the fire is turned off when pouring sesame oil, otherwise residual water meeting hot oil will splatter violently and cause burns otherwise.
Directly pour the drained shredded burdock into the pan, stir-fry with the residual heat and black sesame oil, then turn on the heat and continue stir-frying patiently until the burdock texture becomes soft and starts to droop.
local_fire_departmentMedium-low heat, about 5 to 8 minutesWatch out
Burdock is hard and easily burns. Do not toss it constantly
pause 5 to 10 seconds between turns to let it touch the pan, otherwise it won't soften
Sequentially add 20g soy sauce, 100ml water, 10ml rice wine, 10ml mirin, and 10g white sugar. Turn to high heat and continue stir-frying to reduce the sauce until all seasonings and water are fully absorbed by the burdock shreds and colored.
local_fire_departmentHigh heat, about 3 to 5 minutesWatch out
After adding sugar, it burns easily. You must stir continuously on high heat during reduction, otherwise the bottom will burn and taste bitter.
Before taking off the heat, add 10g of toasted white sesame seeds, stir-fry quickly on high heat for a few seconds to release the aroma, then turn off the heat and plate.
local_fire_departmentHigh heat, about 30 secondsWatch out
White sesame seeds only need to be mixed quickly before removing from heat
cooking them too long will make them bitter
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