Heat oil in a medium skillet, and sauté the burdock for 2 to 3 minutes. Add enough cold water to just barely cover the burdock. Layer the carrots on top. Bring to a boil, cover, and reduce the flame to low. Simmer for 20 to 25 minutes. Add shoyu, cover, and simmer another 5 to 7 minutes. Remove the cover, mix, and cook off remaining liquid. Place in a serving bowl, and garnish with green onions or squeeze a little fresh ginger juice over and mix before serving.
2g fat (35% calories from fat),