Winter Carrot Mix

1. 1

   Wash and trim the carrot.

2. 2

   Peel the burdock and put into cold water to prevent discoloration.

3. 3

   Rinse and drain the deep-fried tofu to remove excess oil.

4. 4

   Rinse the hijiki and gourd ribbon.

5. 5

   Cut all of these into very small pieces of approximately the same size.

6. 6

   Put all the vegetables into a saucepan and add enough dashi to cover.

7. 7

   Bring to a boil, cover (preferably with a drop lid), and simmer for 5 minutes or until the carrots are semicooked.

8. 8

   Add the soy sauce, sake, mirin or honey, and ginger and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until well-flavored and nearly dry.

9. 9

   Arrange in neat mounds in the center of small, deep bowls of a contrasting color and sprinkle with a few sesame seeds.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.