Scrape off the skin of the burdock root with the back of a knife, chop into 4-5 cm pieces, julienne, then soak in water. Julienne the carrots
Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds. Soak in water with a small amount of vinegar, then in water, then drain.
Put sesame oil in a heated frying pan, sauté the red chili peppers on low heat, then sauté the burdock root on medium-high heat for about 20 seconds.
Add the carrots and lotus root, then briskly sauté. Add water and the ● ingredients. Bring to a boil on high heat, then reduce to low-medium heat and sauté for 6-7 minutes.
When the liquid reduces almost completely, sauté on high heat for about 20-30 seconds.
Transfer to a dish, and sprinkle with white sesame seeds.
In Step 5, do not cook off all of the liquid.
Story Behind this Recipe
This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.
In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot.