shirataki (a special kind of noodles)

1 burdock root (called gobou)

1 carrot

150g chicken tender (“sasami”)

50ml cooking sake

tsuyu / umai tare

boil the shirataki in water for a few minutes

transfer to a strainer and cut with scissors (it’s hot so take care) so that the noodles will not be too long

remove the skin of the carrot

cut the carrot in medium size random pieces

remove the skin of the burdock

cut the burdock in diagonal and very thin slices

keep the burdock and carott in water (in a bowl)

cut the chiken in medium size pieces

in a fry pan, add oil and fry the chicken a bit

once becoming a bit fried, add the carrot and burdock slices

cook a few minutes on medium fire so that the carrot becomes a bit soft

add the cooking sake and 50ml of water

cook a few minutes

add the shirataki

{“add tsuyu (hint for the quantity”=>”count 3 seconds while pouring)”}

cook a few minutes until there is still a bit of liquid remaining

serve with rice