Tekka (Japanese Root Vegetables in Miso)
Tekka is a dry, dark Japanese relish made by cooking burdock, lotus root and carrot with hatcho miso and sesame oil until almost no moisture is left. The slow four hour simmer concentrates the miso into a deeply savory, chewy condiment. A spoonful goes a long way over plain rice or porridge, and the jar keeps well once it has cooled.
Instructions
Heat a pan over medium heat and pour in the sesame oil.
Add the chopped burdock root and stir-fry for a few minutes.
Add the carrots and lotus root and stir-fry for a few more minutes.
Stir in the miso and grated ginger, then turn the heat down to low. Let the mixture cook gently for 4 hours.
Stir often during the long cook. The tekka is done when all the moisture has evaporated and the mixture looks dry and dark.
Let it cool completely, then pack it into a glass jar for storing.
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