Lotus root is widely used in Japanese and Chinese cooking and is easily integrated into Western cuisine. Though it lacks much of the visual appeal of the fresh version, dried lotus root is convenient and easy to use. Simply soak for 2 hours, then drain. It combines well with most other vegetables. The dried root can be substituted for fresh lotus root in many recipes.

Serves 4

1/2 cup Mitoku Sun-Dried Lotus Root pieces
1 1/2 cups (dry measure) Mitoku Ise Wild Arame
2 teaspoons Mitoku Virin Sesame Oil
1 carrot
2 teaspoons Mitoku Mikawa Mirin
2-3 teaspoons Mitoku Johsen Shoyu
minced parsley or green onion for garnish

Soak lotus root for 2 hours. Rinse arame and soak in 3 cups water for 5-10 minutes. Heat oil over medium heat in a frying pan. Drain the lotus root, and sauté it briefly. Drain the arame, add to pan, toss with lotus root, and sauté for 2-3 minutes. Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.

Cut the carrot into 1/8-inch thick julienne strips, layer on top of the arame, cover, and simmer for 5 minutes more. Add the mirin and 2 teaspoons of shoyu, toss, and simmer for 2-3 minutes more. Remove cover. Add a little more shoyu if desired. If there is excess liquid in the pan evaporate it by cooking over medium-high heat for a few minutes, being careful not to scorch the vegetables. Place in a serving bowl and garnish with parsley or scallion.

Serves 4

3/4 cup Mitoku Sun-Dried Lotus Root Pieces
2-3 1.76oz package Mitoku Dried Shedded Burdock Root
2 large carrots
2-3 teaspoons Mitoku Virgin or Toasted Sesame Oil
1/8 teaspoon Masu 100% Sea Water Salt
2 tablespoons Mitoku Mikawa Mirin
1 - 1 1/2 tablespoons Mitoku Johsen Shoyu

Soak lotus root for 2 hours. Scrub burdock well, cut into julienne strips about the size of wooden matchsticks, and place in cold water to prevent discoloration. Cut carrots similarly, but a little larger than the burdock.

Heat the oil in a frying pan over medium heat. Drain burdock, and sauté it for 5 minutes, adding a teaspoon or two of water as needed to prevent scorching. Add carrot, then drained lotus root, and sauté briefly after each addition. Add the salt and 1 tablespoon of the mirin, toss, lower heat, cover, and simmer until just tender. (Check occasionally and add a little water if necessary to prevent scorching.) Add shoyu and the other teaspoon of mirin and cook for 1-2 minutes more.