Ingredients

• 3 cup Mitoku Dried Lotus Root Pieces
• 18 inches (approximately) Mitoku Burdock Root
• 2 large carrots
• 2-3 tsp light or toasted Mitoku Sesame Oil
• ⅛ tsp sea salt
• 2 tbsp Mitoku Organic Mirin (optional)
• 1-1½ tbsp Mitoku Organic Shoyu Soy Sauce

Preparation Method

1. Soak lotus root for 2 hours.
2. Scrub burdock well, cut into julienne strips about the size of wooden matchsticks, and place in cold water to prevent discoloration.
3. Cut carrots similarly, but a little larger than the burdock.
4. Heat the oil in a frying pan over medium heat.
5. Drain burdock, and sauté it for 5 minutes, adding a tsp or two of water as needed to prevent scorching.
6. Add carrot, then drained lotus root, and sauté briefly after each addition.
7. Add the salt and 1 tbsp of the mirin, toss, lower heat, cover, and simmer until just tender. (Check occasionally and add a little water if necessary to prevent scorching.)
8. Add shoyu and the other tsp of mirin and cook for 1-2 minutes more.

Recipe by John & Jan Belleme