Peel, cut in halves then blanch the nagaimo roots. (You can also eat them raw but blanching makes them less slippery to cut). Drain then cut into 1/4” slices and arrange on serving platter.

Sauce: In a hot wok add canola oil and minced ginger, stir until fragrant. Add water, mushroom seasoning, salt, sugar, and goji berry. Stir. Add potato starch premixed in water to thicken. Pour over the nagaimo roots and serve.