For two to three people:
|Lotus root 250g|
|1 tablespoon of mirin|
|1 tablespoon of sake|
|1 1/2 tablespoons of Owariya Koi Dashi soup stock|
|1 tablespoon of salad oil or rice oil|
|1 teaspoon of sesame oil|
3) Next, add mirin and sake, and lower the stove temperature to medium heat, and continue to fry the lotus root carefully.
You can substitute soy sauce with Koi-dashi in many recipes . It gives more depth, “umami”, to the dish. We recommend using extra dashi in cooking to give it stronger flavor.
This is a popular dish for Bento (lunch box) and goes well with sake as an appetizer.