2 mediums carrots
1 4 inch square piece of kombu (dried giant kelp), wiped clean
1 (8-ounce) bag or can bamboo shoots, drained
1 (8-ounce) bag lotus root, drained
1 teaspoon vinegar
8 ounces gobo (burdock root)
3 tablespoons sugar
1/4 cup soy sauce
Squeeze out and save excess water from the mushrooms.
Heat a wok or large heavy pot, add 1 tablespoon salad oil and saute konnyaku pieces for 1 or 2 minutes, to remove excess moisture. Add the soaking water from the shiitake and kombu, and sugar. Stir to dissolve. Add mirin, soy sauce and all vegetables. Cover with a drop lid, baking paper or the lid of a slightly smaller pan to keep items submerged. Cook over medium heat 10 minutes. Grouping each vegetable together, arrange on a platter.