Cookbook:Tekka (Japanese Root Vegetables in Miso)

Ingredients

 * ½ cup roasted sesame oil
 * ⅔ cup chopped greater burdock root
 * ½ teaspoon freshly grated ginger
 * ⅔ cup chopped lotus root
 * ½ cup hatcho miso
 * ⅔ cup chopped carrots

Procedure

 * 1) Heat a pan and pour in the sesame oil.
 * 2) Add the greater burdock root, and stir-fry for a few minutes.
 * 3) Add the carrots and the lotus root and stir-fry for a few minutes.
 * 4) Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours.
 * 5) Stir frequently until all water has evaporated and until the mixture appears dry and dark.
 * 6) Allow to cool and keep in a glass jar.