Burdock Root and Lotus Root Kimpira Stir-fry

• 1 Burdock root
• 80 grams Lotus root
• 80 grams Carrot
• 2 Red chili pepper (cut into rounds)
• 120 ml Water
• 2 tsp Dashi stock granules
• 2 or more tablespoons Soy sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 or more tablespoons Soft brown sugar
• 1 Sesame oil
• 1 White sesame seeds

1. 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.
2. Julienne the carrots
3. Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds.
4. Soak in water with a small amount of vinegar, then in water, then drain.
5. Put sesame oil in a heated frying pan, saute the red chili peppers on low heat, then saute the burdock root on medium-high heat for about 20 seconds.
6. Add the carrots and lotus root, then briskly saute.
7. Add water and the ingredients.
8. Bring to a boil on high heat, then reduce to low-medium heat and saute for 6-7 minutes.
9. When the liquid reduces almost completely, saute on high heat for about 20-30 seconds.
10. Transfer to a dish, and sprinkle with white sesame seeds.
11. In Step 5, do not cook off all of the liquid.

root, lotus root, carrot, red chili pepper, water, granules, soy sauce, sake, mirin, brown sugar, sesame oil, white sesame seeds

Taken from cookpad.com/us/recipes/147183-burdock-root-and-lotus-root-kimpira-stir-fry (may not work)