Wash the burdock root thoroughly and peel the skin using a peeler.

Thinly julienne the carrot using a slicer or knife.

Thinly julienne the burdock root using a slicer or knife.

Heat a pan and add 1 tbsp sesame oil and 1 tbsp cooking oil.

Add 4 tbsp water and bring it to a boil.

Add the julienned burdock root and carrot to the pan and stir-fry.

Once the vegetables start to soften, add 2 tsp sugar, 1.5 tbsp soy sauce, and 1.5 tbsp mirin.

Continue stir-frying on high heat until the sauce is fully absorbed and the vegetables are tender.