Tekka (Japanese Root Vegetables in Miso)
Source and licence
"Tekka (Japanese Root Vegetables in Miso)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tekka_(Japanese_Root_Vegetables_in_Miso), revision 4494411), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tekka_(Japanese_Root_Vegetables_in_Miso)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494411
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Japan. Associated with Japan by its title says: Japanese (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ cup roasted sesame oil
- ⅔ cup chopped greater burdock root
- ½ teaspoon freshly grated ginger
- ⅔ cup chopped lotus root
- ½ cup hatcho miso
- ⅔ cup chopped carrots
Method
- Heat a pan and pour in the sesame oil.
- Add the greater burdock root, and stir-fry for a few minutes.
- Add the carrots and the lotus root and stir-fry for a few minutes.
- Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours.
- Stir frequently until all water has evaporated and until the mixture appears dry and dark.
- Allow to cool and keep in a glass jar.