１Cut the pork into 6cm-long thin strips. ２Skin the vegetables and cut into 5cm-long, 3mm-thick sticks. Soak the burdock sticks in water, and the lotus sticks in vinegared water. Drain them.

１Heat the sesame oil in a pan and fry the pork. When the color of the pork changes, add the burdock root, carrot and lotus root in this order, and continue frying. ２Add the sake and cook for a while. Add the sugar, stock and soy sauce in this order and let simmer. ３When it has boiled down somewhat, add the mirin and turn up the heat. Shifting the pan up and down, turn the entire ingredients over from bottom to top while cooking.