Root Vegetable Kinpira Stir-fry

• 5 cm Lotus root
• 1/2 Burdock root
• 1 Carrot
• 1 dash Konnyaku
• 1 dash Finely diced yuzu peel
• 1 dash Shichimi spice
• 1 Sesame oil
• 1 tsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Mirin

1. Shred the burdock root finely.
2. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.
3. Cut the rest of the carrot into blossom shapes.
4. Boil for about 8 minutes and then take out.
5. Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.
6. Arrange on a plate.
7. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.

lotus root, burdock root, carrot, yuzu, shichimi spice, sesame oil, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/157001-root-vegetable-kinpira-stir-fry (may not work)