Cookbook:Tekka (Japanese Root Vegetables in Miso)

Tekka (Japanese Root Vegetables in Miso)
Category	Condiment recipes
Difficulty

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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.