Lotus Root and Carrot Kinpira
Ingredients(Servings: 2)
Directions
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Peel the lotus root, slice into thin rounds and soak all in water.
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Prepare the carrot in the same manner.
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Lightly begin to fry the red chili pepper in sesame seed oil. Once an aroma begins to emanate, increase the heat to medium.
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Drain (1) and add in along with (2) and lightly fry. Next pour in the sake, and once boiling cover and leave to simmer for 2 minutes.
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Add (A) to (4), allow to simmer and stir together well. Once the juice has almost completely disappeared and the ingredients begin to glow serve immediately.
Cooking Basics
Lotus root - soaking in water
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
Lotus root - rounds
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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