Beef and Burdock Root with Eggs

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

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

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 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 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

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'm a big fan of chicken breast, and so I wanted to come up with a tasty recipe for it.＊ Seasoning the chicken results in tender and juicy bites.＊ In the final step, be careful not to overcook the chicken.＊ If you are preparing this dish in advance, I suggest waiting to add the chicken and then heat right before serving. Recipe by emakatu

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

Traditional machacado con huevo, very typical of the northern part of the country, especially from Nuevo Leon.

I love burdock root, so I've been making this dish for a long time.If you don't feel like making the dashi stock, you can use 1 teaspoon of dashi stock granules and add it directly to the pot with the water. It will still be delicious. Recipe by Yuuyuu0221

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