Fresh Tekka


  • ½ cup minced onion
  • ½ cup minced carrot
  • ½ cup minced burdock
  • ½ cup minced lotus root
  • 2 tablespoons sesame oil
  • 1 tablespoon barley miso diluted in a little water
  • 1 teaspoon grated ginger
  • ½ teaspoon orange rind
  • 1 cup spring water


Heat the oil in a pan and sauté the vegetables in the following order, onion, carrot, lotus root and burdock.
Add enough water to cover the vegetables.
Cover with a lid and simmer on a low flame for at least 1 hour or until soft.
Add the diluted miso and cook for 3 minutes.
Add the ginger and orange rind and stir gently.
Remove from heat and serve over hot brown rice.