Prep Time:

10 minutes
Cooking Time:
15 minutes
8 servings

1 carrot
1 burdock root
1 small lotus root
1 teaspoon toasted sesame oil
1 tablespoon tamari
1 tablespoon brown rice vinegar
1 tablespoon sesame seeds

  1. Wash vegetables.
  2. Slice carrot and burdock into matchsticks.
  3. Peel the lotus root, slice off the ends and slice into 1/2-inch thick, half rounds.
  4. Heat oil in sauté pan.
  5. Sauté vegetables together over medium-high heat, about 3 minutes.
  6. Add just enough water to half cover the veggies and cook on medium heat for 5-10 minutes, until most of the liquid has evaporated.
  7. Add tamari and rice vinegar and cook another 2 minutes.
  8. Remove from heat, plate and add sesame seeds before serving.


Kinpira is a Japanese cooking style that means sautéing and then simmering.

  • When purchasing burdock, look for one that is firm, not wiggly.
  • If you can’t find fresh lotus root, use organic dried lotus root, which can be found in the Asian foods section at your local health food store.

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