Ingredients :
- 250 g lotus root (one large section)
- 1/2 red chili pepper (togarashi)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 1/2 Tbsp mirin
- 1/2 Tbsp sugar
- Sesame seeds (optional)
Method :
- This is what 1 section of lotus root looks like (I cut it in half).
- Wash the lotus root well (leave the skin on) and slice into 7 mm rounds. Soak it in water for 5-10 minutes. Drain well and pat dry. If they are really big, cut in half.
- Heat sesame oil in a frying pan. Add the lotus root and 1/2 red chili pepper. Stir fry until the lotus root is coated in oil. Cover the frying pan with a lid and "steam" for 4 minutes, stirring a couple times in between (this helps cook the lotus roots all the way through compared to just stir-frying)
- Remove lid and add the soy sauce, mirin and sugar. Stir briefly then cover the pan with a lid again for about 3 minutes. Give it a stir in between.
- Remove the lid and continuing cooking the lotus root until all the liquid has evaporating (make sure you stir it around while cooking so the flavor gets distributed).
- I like to sprinkle on some sesame seeds at the end too. Serve immediately or used for your lunch boxes!
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