#40 Sauteed (Kinpira) lotus root

Part 40 Sauteed (Kinpira) lotus root

illustrated by Saki Shiokawa

(Machine translation) A variation of Kinpira Gobo (sauteed burdock root) is “Kinpira Renkon (sauteed lotus root)”. The lotus root has a more crispy texture than the burdock, making it a good choice for enjoying a crunchy texture.

Ingredients (4 servings)

  1. 2 to 3 Lotus root blocks, cut into wedges
  2. 1 tablespoon roasted sesame
  3. Sliced ​​red pepper
  4. 1.5 tablespoons soy sauce
  5. 2 tablespoons sake
  6. 2 tablespoons mirin
  7. 2 teaspoons sugar

First, peel off a lotus root with a peeler and cut it as shown in the photo.

Next, remove scum from the lotus root. First, add water to a bowl, add about 1 tablespoon of vinegar, put the lotus root in it, and leave it for 3-4 minutes.

Then, add 1 tablespoon of sesame oil to a frying pan, heat, add sliced ​​pepper, and the lotus root, the scum of which has been removed. Subsequently, fry them well.

Then, add 2 teaspoons of sugar, 2 tablespoons of mirin, 2 tablespoons of sake, and 1.5 tablespoons of soy sauce and fry them until the surface is sparkling.

Finally, add 1 tablespoon of roasted sesame seeds and lightly fry.

Let ’s eat it on a plate! Enjoy the crispy texture!