Use the non-sharp side of the knife to peel the skin of the burdock root
Cut burdock root into long thin strips. 2.5 inches size
Soak in cold water to remove the harshness. Add 1 tsp vinegar to keep the color of the burdocks color white.
Cut carrots in the same size and shape as the burdock root. (You dont need to soak the carrots in water)
Heat a large pan with high heat and drizzle vegetable oil then put burdock and carrots. Saut for 5 min until cooked.
Add sake and cook until the sake is gone. Repeat the same thing for mirin.
Then add the sauce. Saut for 2 minutes until the sauce is still there.
Add sesame seeds and stir for one minute.
Add sesame oil and immediately turn off the heat. Spread them out on the pan and let it cool. This way, the sauce will soak in while its cooling down.
//Spicy lover// Add Ichimi Togarashi at the end
