This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago

My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -.Step 1: You can also cut the ingredients into thin shavings.After serving it up on a dish, you can optionally season with shichimi spice.Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221

This is a variation of a very popular dish served at "Bei Fung Tong," a restaurant in Hong Kong. The flavor is incredible! Recipe by Kajinnodanna

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1

I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

My mother taught me how to make this.Be careful not to overcook it--it's important to keep the lotus root crunchy.For those of you who'd prefer a stronger flavor, increase the seasoning to 1.5 the amount. Recipe by Yuuyuu0221

I often make lotus root kinpira so I just tried adding minced pork to it. It's also delicious if you make it with mentsuyu. You can substitute the red chili pepper with gochujang. (You will need to reduce the amount of soy sauce and sugar in that case.).Adjust the amount of sugar to your liking. It's also tasty if you substitute the red chili pepper with doubanjiang (1/2 teaspoon). If you like it saltier, you can add 2 tablespoons.There should still be a crunchy texture to the lotus root after frying. Recipe by Yuuyuu0221

I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.You don't have to carve the carrot into blossoms, but it looks better if you do.The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish to add volume and flavor. The new potatoes and lotus root are both dense and floury. The sweet-salty sauce is so good!The new potatoes are cut in half before cooking, so you cut down on cooking time and make it easy for the flavors to soak in.If you add chicken thigh meat, it will become even heartier and can be used as a main dish. For 2 generous servings. Recipe by yaburie

Kimpira is a kind of slightly spicy stir-fried vegetables with mirin and soy sauce. Usually it's made with carrot and gobo root, but I LOVE making it with lotus roots ^^ You will love it too I think!