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30minutes
Lightly peel the burdock root, squeeze it and expose it to water.
Cut carrots into thin slices and julienne.
Put a little sesame oil (outside the amount) in a frying pan, heat it, add drained burdock root and carrots, and fry.
When the oil is all over, add sugar and fry well.
When the sugar is familiar, add (A) and fry.
Add soy sauce in 2 portions and fry.
Cover and simmer on low heat for 5-10 minutes until the burdock is tender.
Check the taste, and if it looks light, add soy sauce to adjust.
Entangle the broth all over while removing the water over high heat.
・ When burdock is squeezed, you can work easily by attaching the tip to the cutting board to stabilize it.
・ If the burdock is thick, make a few cuts before cutting it.
・ If you are not good at cutting, you can cut it into julienne.
・ By adding sugar first and letting the ingredients blend in with sweetness, the result is delicious.
・ Can be stored in a storage container for 4 to 5 days in a refrigerator.
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