Simmered Beef and Burdock Root with Konnyaku

• 100 grams Thin sliced and cut beef
• 1 Burdock root
• 1 small Konnyaku
• 1 one whole piece of ginger Ginger (grated)
• 2 tsp Sesame oil
• 100 ml Water
• 50 ml Sake
• 2 tbsp Mirin
• 2 tsp Sugar
• 1/2 tsp Japanese dashi stock powder
• 2 tbsp Soy sauce
• 1 whole pepper Red chilli (sliced)

1. Shave off the burdock root with the back of a knife, cut into long thing strips, and soak in water to remove scum and dirt.
2. It has a nice texture if you cut them big.
3. Cut the konnyaku into varying sizes with a knife (about twice as big as the burdock root), and soak in water for a while.
4. Heat sesame seed oil in a pan or pot, lightly fry the beef and ginger, and add the drained ingredients from steps 1 and 2 after it has cooked through, frying it some more.
5. Add the ingredients while cooking in low heat, and stir it so that the ingredients are evenly distributed.
6. Continue until most of the liquid has evaporated.
7. Make sure to stir occasionally so that the flavors are evenly distributed.

beef, root, ginger ginger, sesame oil, water, sake, mirin, sugar, stock powder, soy sauce, pepper red chilli

Taken from cookpad.com/us/recipes/159086-simmered-beef-and-burdock-root-with-konnyaku (may not work)