NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- sesame seed oil, roasted1/2 cup
- burdock root, chopped; greater burdock2/3 cup
- ginger, freshly grated1/2 tsp
- lotus root, chopped2/3 cup
- hatcho miso1/2 cup
- carrots, chopped2/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat a pan and pour in the sesame oil.
Add the greater burdock root, and stir-fry for a few minutes.
Add the carrots and the lotus root and stir-fry for a few minutes.
Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours.
Stir frequently until all water has evaporated and until the mixture appears dry and dark.
Allow to cool and keep in a glass jar.
Region evidence: recipe text — “Japanese Root Vegetables in Miso”
