Lotus Root with Carrot & Burdock

Prep Time

Over an hour

Cooking Time

10-30 mins





Cooking with


  • 3 cup Mitoku Dried Lotus Root Pieces
  • 18 inches (approximately) Mitoku Burdock Root
  • 2 large carrots
  • 2-3 tsp light or toasted Mitoku Sesame Oil
  • ⅛ tsp sea salt
  • 2 tbsp Mitoku Organic Mirin (optional)
  • 1-1½ tbsp Mitoku Organic Shoyu Soy Sauce

Preparation Method

  1. Soak lotus root for 2 hours.
  2. Scrub burdock well, cut into julienne strips about the size of wooden matchsticks, and place in cold water to prevent discoloration.
  3. Cut carrots similarly, but a little larger than the burdock.
  4. Heat the oil in a frying pan over medium heat.
  5. Drain burdock, and sauté it for 5 minutes, adding a tsp or two of water as needed to prevent scorching.
  6. Add carrot, then drained lotus root, and sauté briefly after each addition.
  7. Add the salt and 1 tbsp of the mirin, toss, lower heat, cover, and simmer until just tender. (Check occasionally and add a little water if necessary to prevent scorching.)
  8. Add shoyu and the other tsp of mirin and cook for 1-2 minutes more.

Recipe by John & Jan Belleme