Steps

1. Cut 1/2 onion into 2-3cm chunks.
   🕒 01:04
2. Slice 1 small section of lotus root (approx. 100g) into half-moons with the skin on.
   🕒 01:23
3. Cut 150g of daikon radish into ginkgo leaf shapes of similar width to the lotus root.
   🕒 01:49
4. Cut 1/2 small sweet potato (approx. 100g) with the skin on. Slice thicker parts into half-moons and thinner parts into rounds.
   🕒 02:04
5. Smash 1 clove of garlic.
   🕒 02:26
6. Cut 2-3 slices of bacon into 1cm wide pieces.
   🕒 02:38
7. Add 3-4 tbsp of olive oil to a frying pan.
   🕒 02:53
8. Add all the cut vegetables, bacon, and garlic to the frying pan, spread them out, and begin searing.
   🕒 03:03
9. Move the pieces that are browning to different spots, and sear the entire mixture slowly. This is the key! Since root vegetables take time to cook, spread the daikon radish so it contacts the pan and sear it slowly to bring out its sweetness. Quicker cooking vegetables like onions can be placed on top and moved around while searing.
   🕒 04:09
10. Sprinkle 2/3 tsp~ of salt over everything and lightly season.
    🕒 05:06
11. Add 1/2 can (200g) of whole tomatoes and 1 tsp of sugar to balance the acidity.
    🕒 05:24
12. Add more salt and mix everything together.
    🕒 05:45
13. Cook until the liquid from the whole tomatoes has evaporated and the mixture has condensed.
    🕒 05:58
14. Drizzle with extra olive oil for added aroma, if desired.
    🕒 06:29
15. Transfer to a serving dish and sprinkle with grated cheese and coarse ground pepper, if desired.
    🕒 06:48