Pour hot water over the aburaage to drain excess oil.

Slice the drained aburaage into matchstick-sized pieces.

Thinly slice the burdock root into 4 cm long pieces.

Soak the sliced burdock root in water to remove bitterness, then drain thoroughly.

Heat sesame oil in a frying pan.

Stir-fry the well-drained burdock root in the sesame oil.

When the burdock root starts to wilt, add the aburaage, dashi stock, and water.

Simmer over medium heat for approximately 3 minutes.

Add sugar, mirin, and soy sauce.

Cover the frying pan with a lid and simmer over medium-low heat for about 5 minutes.

Remove the lid and check the softness of the burdock root.

If the burdock root is cooked to your desired softness and the liquid has almost evaporated, add the toasted white sesame seeds.

Mix the sesame seeds into the dish and serve.