All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Konsai no gomani / root vegetables in sesame-flavored broth

Sesame seeds give rich and mild boost to this mix of root vegetables.


1/4 carrot
10 cm gobo burdock root
1 satoimo baby taro root
3 cm renkon lotus root
1 small or 1/2 large usuage thin deep-fried tofu
1/2 tbsp sesame oil
1 tbsp sake
1 1/2 tbsp mirin
1 tbsp soy sauce
2 tbsp toasted white sesame seeds


Prep-boil usuage, and slice into 5mm-wide strips.
Cut carrot, gobo, satoimo into stick shape.
Slice lotus root into quarter-round shape.

Soak gobo and lotus root in water for several minutes and drain.


Heat sesame oil, put all vegetables and stir on medium-high heat.

When all vegetables are coated with oil, add usuage, and stir.


Add water to a level where it covers ingredients.

Add sake, mirin and soy sauce, and cook until vegetables are soft.


In the meantime, coarsely grind sesame seeds.

When liquid in pot has boiled down, add sesame seeds and stir.

Cook for a few more minutes.

  • Gobo and lotus root are soaked in water to prevent discoloration.
  • Tastes good the next day too.
  • Any root vegetables with less water content work great for this dish. Watery root vegetables such as daikon radish are not very suitable.

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