Japanese Vegetable Stew

INGREDIENTS

• 1 carrot, peeled and cut
• 1 white carrot "Daucus", peeled and cut in odd-shaped pieces
• 2 piece lotus root, peeled and roll cut
• A few mushrooms, preferably shiitake
• 1 block of yam cake "konnyaku" (about 12 oz.)
• 1 tablespoon vegetable oil
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 tablespoon sake
• Salts and Pepper
  
• sesame seed (optioal)
• sesame oil (optinal)
  

DIRECTIONS

1. Heat stir fry pan and dry roast yam cake for 5 mins. (This will help to release water from the yam cake).
2. Add oil into frying pan and cook for 1 mins, than add all the vegetable.
3. Stir fry for a few more minutes. Pour in the stock, soy sauce, sugar and sake.
4. Stir the mixture. Reduce the heat to medium-low.
   
5. Cook, covered, until the vegetables are tender. (About 15 mins)
   
6. Serve stew with rice. Top with sasame seed and oil.