Heat up oil in a heavy skillet, and sauté the burdock for 3 to 4 minutes. Lay the carrots on top. Add water to just cover the burdock. Cover and bring to a boil. Reduce the heat to medium-low, and simmer for 20 to 25 minutes. Reduce the heat to low, add the shoyu, cover and cook another 5 minutes. Remove the cover, mix and cook off most of the remaining liquid. Toss in the green onion the last minute of cooking. Place in a dish and sprinkle with toasted sesame seeds for garnish
Root vegetables such as parsnip, turnip, fresh or Eden Dried Lotus Root Slices, Eden Dried Daikon Radish or rutabaga may be substituted for burdock root. Organic sweet corn is also delicious added at the end of the recipe.Eden Dried Tofu is also very delicious.
Per serving - 143 calories, 6 g fat (40% calories from fat), 11 g protein, 11 g carbohydrate, 5 g fiber, 0 mg cholesterol, 190 mg sodium