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1
Peel the burdock by scraping firmly with the back of a knife rather than a vegetable peeler; this preserves the nutritional layer beneath the skin. Julienne the root into batons of 5 cm length and 3 mm square. Transfer immediately to a bowl of cold water and leave to soak for 5–10 minutes. Drain and pat thoroughly dry. The burdock is ready when the soaking water has taken on a faint brown tint and the batons show no grey discolouration.
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2
Set a wok or heavy frying pan over high heat. Add the sesame oil and heat until it just begins to smoke and the first wisps of fragrance rise. Add the dried chilli, if using, and let it sizzle for a few seconds. Add the drained burdock in a single mass. This is where the dish lives or dies: the pan must be hot enough that the burdock sizzles loudly on contact and stir-fries rather than steams — cook, tossing frequently, for 3–4 minutes until the batons are fragrant, very lightly golden at the edges, and just beginning to turn translucent while retaining clear resistance when pressed.
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3
Add the julienned carrot and stir-fry for a further 1 minute, tossing to combine with the burdock. The carrot should remain vivid orange and firm.
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4
Pour in the sake, mirin, soy sauce, and sugar. The liquid should barely cover the bottom of the pan — not pool deeply. Stir to coat all the vegetables. Cook uncovered over medium-high heat, tossing occasionally, until the liquid is entirely absorbed and the vegetables are coated in a glossy, clinging glaze. Remove and discard the dried chilli. The dish is done when no liquid pools at the base of the pan and each baton glistens.
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5
Transfer to a serving dish and allow to cool to room temperature before serving as an okazu or bento component. Taste a piece of burdock: it must yield a satisfying, firm resistance — the shakkori texture — not softness. The flavour should be sweet-savoury-sesame coherent, with the bitterness of the burdock resolved into the glaze.