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Serves: 1–2
Time: 15 min

Ingredients

1 chicken breast (about 300 g)

1 burdock root

Toasted sesame seeds, to taste

1 Tbsp sesame oil

A pinch of salt

1 tsp sugar

Sauce

1 ½ Tbsp soy sauce

1 ½ Tbsp mirin

1 Tbsp sake (cooking wine)

1 heaping tsp sugar

Instructions

Fill a pot with enough water to cover the chicken breast. Add the green tops of a leek and bring to a boil from cold.

Wash the burdock root and scrape off the skin using the back of a knife.

Cut the burdock into quarters lengthwise, then shave it into thin sasagaki strips.

Mix all the sauce ingredients together in a small bowl.

Once the water comes to a boil, remove the pot from heat and let the chicken sit in the hot water for about 10 minutes to finish cooking with residual heat.

Heat sesame oil in a frying pan.

Shred the cooked chicken by hand and stir-fry it in the pan.

Add the pinch of salt and sugar, mixing well until the chicken gets a bit of color.

Add the burdock strips. When they become tender, pour in the sauce.

Simmer and stir until the liquid reduces and everything is well coated.

Transfer to a plate, sprinkle with sesame seeds, and serve.


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