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

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

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

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 husband once said, "I want to eat something like this" so I made it. It's become a family favorite!I don't have any special hints, but just be sure to stir it occasionally to prevent it from burning when it's cooking. Recipe by Kyansama

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 often mix this shigure-ni into chirasuzushi. Beef keeps well in the freezer, so I always buy it on sale and make this to mix with chirashizushi when I can't go shopping. This is delicious on its own, so I uploaded the recipe.The beef is easier to cut if it's half frozen. If you've frozen the beef, it's that much easier! For a huuuge mound!!!. Recipe by Mamemame

My mother always used to put this in my bento.You could slightly reduce the amount of soy sauce and add oyster sauce instead. Recipe by Torakopantsu

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

I made a healthy simmered dish.I usually stop simmering burdock roots while they are still pretty crunchy to enjoy their texture, but if you prefer them to be softer, please add more water and continue simmering them for longer.Keep an eye on the pan as it simmers with the lid on that it doesn't over-cook and burn. For about 3 servings. Recipe by Mokobu- mama

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

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