Seasonal Spring Taste! Boiled Young Burdock (Leafy Burdock)

• 250 grams Young burdock (leafy burdock)
• 100 grams Chicken thigh meat
• 400 ml Dashi stock
• 1 tsp Sugar
• 1 tsp Mirin
• 1 1/2 tbsp Usukuchi soy sauce
• 1 tbsp Ground white sesame seeds
• 1 Vegetable oil

1. Divide the young burdock into leaves, stems, and roots.
2. This recipe doesn't use the leaves.
3. Finely chop the chicken.
4. The roots are still short.
5. Remove the fuzz, strings, and thinner roots from the burdock root.
6. Use the back of a knife to scrape off 2 mm pieces and soak in water.
7. Slice the stems into 1 cm diagonal slices and soak in water.
8. Then, strain through a sieve.
9. Heat oil in a pot.
10. Once heated, add the chicken and cook.
11. When the surface of the chicken has cooked, add Step 3 and quickly stir-fry.
12. Then, add the dashi, sugar, mirin, and usukuchi soy sauce.
13. Once it comes to a boil, reduce the heat to medium and simmer for about 10 minutes.
14. Lastly, add the ground sesame seeds and mix to finish.

burdock, chicken thigh, stock, sugar, mirin, soy sauce, ground white sesame seeds, vegetable oil

Taken from cookpad.com/us/recipes/142601-seasonal-spring-taste-boiled-young-burdock-leafy-burdock (may not work)