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
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!
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Serving Size:1 serving
Keywords: stir fried lotus root, lotus root stir fry, kinpira renkon, japanese side dishes