Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.
Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out.
Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.
Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.
Story Behind this Recipe
I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.
You don't have to carve the carrot into blossoms, but it looks better if you do. The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer.