1. Place 3 or 4 drops of oil in a cast iron or heavy skillet and heat. Add the burdock and saute for 2 to 3 minutes. 

2. Add enough cold water to the skillet to almost cover the burdock. Layer the carrot on top of the burdock. Do not mix. Cover the skillet and bring the water to a boil. Reduce the flame to medium-low and cook about 7 to 10 minutes until the burdock is tender. 

3. When the burdock is tender, sprinkle with several drops of shoyu for a mild salty flavor, cover, and cook for another 5 minutes or so. 

4. Remove the lid, turn the flame to high, and cook off most of the remaining liquid. 

5. When there is just a little liquid remaining in the bottom of the skillet, mix the carrot and burdock and add the ginger juice. Cook off all remaining liquid. 

6. Place in a serving dish.

Other vegetable combinations that can be used instead of carrot and burdock:

• Half-moon onion and matchstick carrot.

• Matchstick carrot and parsnip.

• Matchstick carrot and rutabaga or turnip.

• Matchstick carrot and quartered and thinly sliced fresh lotus root.

• Carrot, burdock, and dried tofu strips.