Cut the kurumabu into quarters.

Shave the burdock root as if it were a pencil.

Cut the Chinese cabbage, Japanese leek, grilled tofu, daikon radish, and mushrooms into easy-to-eat pieces.

Heat sesame oil in a pan over low-medium heat.

Stir-fry the burdock root until it releases a sweet aroma.

Combine kombu dashi stock, brown rice amazake, and soy sauce to make the sauce and add to the pan.

Add the remaining ingredients (kurumabu, cabbage, leek, tofu, radish, mushrooms, and cellophane noodles).

Cover the pan with a lid and simmer until the vegetables are cooked through and the noodles are tender.

Serve hot.