Preparation: 1/2 burdock, 1 dried chili pepper, white sesame seeds, 1 tsp of sake, 1/2 tsp of shibori, 1 tsp of sesame oil

Preparation:

1. Add a little vinegar to the water and mix it into vinegar water.

2, burdock first washed and then cut into 5 centimeters long thin strips, put into the vinegar water soaked 10 minutes to remove astringent flavor, and then washed with water, fished up and drained, standby.

3, take a frying pan, pour in the sesame oil and heat the pan, put in the dried chili peppers and stir-fry a little bit, and then put in the drained burdock when the flavor comes out.

4, stir-fry a few times and add sake, stir-fry and then add soy sauce, mirin, Chaiyu essence, stir-fry until the aroma comes out and then add sugar and stir-fry well.

5. Prepare a plate, put the fried burdock into the plate, sprinkle some white sesame seeds on it.

Note: When frying dried chili peppers, the oil temperature should not be too high, otherwise the chili peppers are easy to become scorched black.