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Burdock, Carrot, and Lotus Root Kinpira

http://www.geocities.com/HotSprings/3464/M/menusforfour10.html
For 4

• 1/2 LB. Burdock, cut matchstick syle or shaved
• 1 Large carrot, cut into matchsticks or shaved
• 1/2 LB. Lotus root, cut into matchsticks
• Sesame oil
• Shoyu & Sea Salt
• Water as needed

Brush as small skillet with sesame oil and heat over a medium high flame. Saute the burdock with a pinch of sea salt until the smell changes from slightly acrid to slightly sweet (several minutes). Add a few drops of water occasionally if needed. Layer the lotus root, carrots and a pinch of sea salt on top of burdock. Add enough water to make a thin film of water over the entire surface of the pan. Cover with a tight lid and place a weight on it. Increase flame to high. When the lid becomes too hot to touch comfortably, reduce flame as low as possible. Cook on low flame for 35-40 m. Remove lid, add 1 t. shoyu and cover. Cook 3-5 minutes more, then shake pan gently to coat conntents with juice. Serve warm.