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.