Ingredients
Units
Scale
- 1/2 lbs lotus root (net weight about 250g)
- 2 cups water + 2 tsp vinegar (for soaking)
Seasoning
- 1 tbsp toasted sesame oil (15ml)
- 1.5 tbsp sake (22ml)
- 1.5 tbsp mirin (22ml)
- 1 1/2 tsp organic cane sugar (6g)
- 3 1/2 tsp Japanese soy sauce (17ml // tamari for gluten free)
- 2 tsp toasted sesame seeds (8g)
- 1 fresh or fried chili pepper, optional
Instructions
- Peel and rinse the lotus root. Cut it in half and then thinly slice about 4-6mm thickness. Add the vinegar to the water and soak the lotus root in the vinegary water for about 3 minutes. In the mean time, de-seed and finely chop the chili pepper.
- Heat sesame oil over medium heat and stir fry the lotus root. Once almost finished cooking (about 75% and starting to look more translucent), add the sake, mirin and sugar. Cook for about 2 minutes or until liquid is mostly evaporated. Add the soy sauce and fry for 1 minute, or until most of the sauce is soaked up. Lastly toss in the chili pepper and sesame seeds. Remove from burner, serve and enjoy!
Notes
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: stir frying
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 6g
- Sodium: 498mg
- Fat: 9.5g
- Saturated Fat: 1.4
- Unsaturated Fat: 7.7g
- Trans Fat: 0
- Carbohydrates: 31.1g
- Fiber: 6.5g
- Protein: 4.5g
- Cholesterol: 0