Thickly julienne the burdock root. Slice the konnyaku into bite sizes. Shave or thickly julienne the carrot.
Stir-fry the konnyaku first. Fry until the spattering settles. Add 2 teaspoons of soy sauce (not listed in the ingredients) to flavour them.
Add the burdock root and carrot and stir-fry well. After all the vegetables become tender, add water to cover the vegetables. Add 2 tablespoons of soy sauce and cook until all the liquid has evaporated.
Story Behind this Recipe
I revised a recipe I saw in a macrobiotic cook book. If you vary the vegetables, you can create a new dish.
For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better.