炒め煮（切り干し大根の炒め煮）｜料理人 設楽の料理道場さんのレシピ書き起こし

Reconstitute the kiriboshi daikon 2-3 times while changing the water (not listed).
Drain the ito konjac and cut it into bite-sized pieces.
Add water (not listed) and thread konjac to a frying pan, pre-boil, and drain.

Wash carrots and remove stems.
Cut into 4cm lengths, peel off the skin and chop finely.
Cut the satsumaage into 5 mm thick slices.
Drain 1 dried radish.

Put 1 and 2 in the frying pan.
Squeeze the dried daikon radish and add the ingredients.
Weigh (A) and put it in a bowl.

Add sesame oil to the frying pan from Step 3, mix, and fry over medium heat.
When the carrots are soft, add (A) and fry.
Place 4 on a plate and sprinkle with sesame seeds to complete.