This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin

There's a bit of cooking involved but you can just fry and eat it quickly.Fry the burdock roots with lots of oil.The dish is done once the beef is added, so make sure you cook the burdock well beforehand. Recipe by onji

My mother used to cook this dish for me. I made this with burdock roots from my father's garden. Recipe by loveloco

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

My sister-in-law who is really good at cooking makes these for New Year's. They are so good.When cooking, make sure to cook them seam side down to seal, then roll them around the pan to cook the other side. The seasoning listed is on the sweet side, so adjust as you like. Recipe by Hina0403

I love sweet and salty simmered beef and burdock root. I've been making it with slightly different amounts of seasoning ingredients over some times, and eventually settled on this recipe.The skin of burdock root has a lot of fragrance and nutrition, so rather than peeling the roots just scrub off the dirt.Cut burdock roots do change color, but since they are simmered in a brown sauce there's no reason to soak them in water. They lose some nutrients if you do. Recipe by FarmersK

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott

To write down a refrigerator stock item I always makeI used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter.Shred the burdock root rather finely so that the flavors penetrate it easier.If you don't include burdock root, increase the beef to 300 g to use the same amount of seasoning ingredients. Just grease the pan with a little oil at Step 2. For 3 servings. Recipe by cafe-cafe

It's a shame to only eat this at new year's; I want to be able to eat it any time! Try it when you get fresh burdock.When using good quality burdock, be careful not to over boil. Since the burdock will be tossed right after boiling, it needs to be pounded first. Recipe by meg115

I wanted to make a healthy and filling meal for my children.When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color). Recipe by Norimakitamago

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

I always make the first recipe as a side dish...and the day after next, I make this.It's delicious both ways.Since the first simmered dish is well flavored already, you just have to add a little more seasoning ingredients.I think we need to use our jaws to chew more. So the root vegetables are cut rather large.If you cut up the vegetables with the grain instead of cutting through the grain, they'll keep their shape and texture even after they're cooked. Recipe by pegupepepe