Simmered Beef (Shigure-ni) with Burdock Root

• 200 grams Beef (shredded or for shigure-ni)
• 1/2 Burdock root
• 1 piece Ginger
• 1 small Red chili pepper
• 4 tbsp Sake
• 2 tbsp Sugar
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Mirin

1. 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.
2. Finely julienne the ginger.
3. Remove the seeds from the chili pepper and slice thinly.
4. Heat up a pan and add just a little bit of sesame oil.
5. Add the ginger and chili pepper and stir-fry, then add the burdock root and beef in order, and stir-fry.
6. (You don't have to cook it through yet.)
7. Add the sake and sugar, put on a lid and simmer for about 3 minutes over low heat.
8. Take the lid off, add the soy sauce and mirin, and simmer for about 5 minutes.
9. Turn up the heat at the end to reduce the sauce.
10. Taste, and add more soy sauce if needed.
11. The flavors will intensify once the dish is cooled.

beef, burdock root, ginger, red chili pepper, sake, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/169980-simmered-beef-shigure-ni-with-burdock-root (may not work)