Macrobiotic-Style Vegetable Miso

• 1 medium Burdock root
• 1/4 Carrot
• 15 grams Kiriboshi daikon (shredded dried daikon radish)
• 30 grams Walnuts
• 150 grams Miso
• 1 tsp Beet sugar
• 2 tbsp Olive oil (vegetable oil)

1. Mince the burdock root and carrot.
2. Quickly wash and wring-dry the kiriboshi daikon, then mince.
3. Roughly chop up the walnuts.
4. Heat oil in a frying pan and cook the burdock root until fragrant.
5. Then add the carrot and kiriboshi daikon.
6. Cook until the vegetables have wilted.
7. Add the walnuts, miso, and beet sugar and cook, being careful not to burn it.
8. Once the oil has thoroughly soaked in and is glossy, it's complete.

burdock root, carrot, daikon, walnuts, sugar, olive oil

Taken from cookpad.com/us/recipes/156006-macrobiotic-style-vegetable-miso (may not work)