Soak the dried shiitake mushrooms in warm water for about 30 minutes to soften. Retain 0.5 cup of the shiitake stock.
Peel and slice the carrot and burdock into thin slices.
Peel the skin off the lotus root and slice it into thin rounds.
In the inner pot, combine the cooking sake, soy sauce, sugar, corn syrup, and shiitake stock. Mix well.
Place the sliced carrots, burdock, lotus root, shiitake mushrooms, and bamboo shoot in the inner pot
From the main menu, select 'Auto Cook' and select 'Steamed Root Veggie' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
The steamed vegetable roots slices are ready to serve. Enjoy!
