Scrub the burdock root to remove any dirt, make deep cuts vertical cuts into it, and shave as if you were sharpening a pencil with a knife.
Finely julienne the ginger. Remove the seeds from the chili pepper and slice thinly.
Heat up a pan and add just a little bit of sesame oil. Add the ginger and chili pepper and stir fry, then add the burdock root and beef in order, and stir fry. (You don't have to cook it through yet.)
Add the sake and sugar, put on a lid and simmer for about 3 minutes over low heat. Take the lid off, add the soy sauce and mirin, and simmer for about 5 minutes.
Turn up the heat at the end to reduce the sauce. Taste, and add more soy sauce if needed. The flavors will intensify when cool.
Story Behind this Recipe
To write down a refrigerator stock item I always make
I used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter. Shred the burdock root rather finely so that the flavors penetrate it easier. If you don't include burdock root, increase the beef to 300 g to use the same amount of flavoring ingredients. Just list a little oil at step 2.