Hearty root vegetables are sauteed and steamed to make a savory, satisfying side dish that is a perfect accompaniment for sushi or other Japanese dishes.
- 1 tablespoon untoasted sesame oil
- 1 cup organic burdock or salsify, cut in matchsticks
- unrefined sea salt
- 1 cup organic carrots, cut in matchsticks
- 1 teaspoon shoyu or tamari
- 1 teaspoon mirin (optional)
- 2 scallions, green parts, thinly sliced
- Heat cast iron skillet over medium heat and add oil. When oil is shimmery, add burdock and a pinch of salt and sauté 5 minutes. Add another pinch of salt and sauté one minute more.
- Add carrots and another pinch of salt and sauté for 5 minutes.
- Add shoyu, mirin (if using), and 1/4 to 1/2 cup water. Steam, covered, for an additional 3 minutes.
- Remove from skillet to prevent burning. Garnish with scallions and serve warm or at room temperature.
- Substitute other root vegetables for carrot and/or burdock such as turnip, rutabaga, lotus root, and/or parsnip. Carrot and parsnip, Carrot, rutabaga, and turnip, carrot, burdock, and lotus root, and carrot and turnip are good combinations. If not using burdock or lotus root, reduce cooking time so that vegetables do not get mushy.
- Garnish with toasted sesame seeds instead of scallions.