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
Tekka (Japanese Root Vegetables in Miso)

Photo: Aran Ho Yeow Yong / Wikimedia Commons / Public domain

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.