Lotus-root Stir-fry (蓮根のきんぴら) Renkon no Kinpira

Fresh local lotus-root is available from autmun to winter. Root vegetables are the perfect ungredients to literally warm you up in this chilly season. The Kinpira stir-fry style with sugar and soy sauce is applicable to other root vegetables as well such as Gobou, carrots etc.

Ingredients (serves 3-4):

• 200-250g Lotus-roots (蓮根Renkon)
• 3 dried chilis (remove seeds if you don’t like spicy dish, chop with seeds if you like it spicy!)
• 1 big spoon Sesame oil
• 2 big spoon Soy Sauce
• 1 big spoon Sugar
• 1 big spoon Cooking rice wine
• 1 big spoon Mirin
• 1 big spoon sesame seeds

Cooking

1. Wash, peel and slice lotus-root into 0.5cm.

2.  Heat sesami oil and chilli in the pan.

3. Add sliced lotus root and stir for 3min.

4. Add 1/2 cup (100ml) of water and add soysauce, sugar, sake and mirin and mix gently.

5. Cover the pan with medium heat for 5 min and stir every 1-2 min.

6. Sprinkle sesami seeds when you transfer to a plate/bowl.

Itadakimasu!