Recipe prepared by Frank & Ginny, March 2004 ; Source: Cecile Levin

2 Burdock Roots	Water
1-2 Carrots	Shoyu
1 Tbs Sesame Oil

Cut vegetables in a fine julienne style. In sesame oil, sauté burdock well, until strong, earthy aroma subsides. Add carrot and sauté 1 minute. Add water up to 1/4 inch from the top of the vegetables. Boil hard, uncovered, for about 3 min. Then lower fire, cover, and cook 40 min. When the burdock is tender and the water is down to 1 inch, add shoyu to taste and cook until liquid is absorbed.