Stir-Fry Lotus Root
Recipes

Stir-Fry Lotus Root

Photo: Shuhei Tonami

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
1) Peel the skin then slice the lotus root. Leave the sliced lotus root in water for ten minutes and then drain.
2) Put rice (or salad) oil in a frying pan and fry the lotus root pieces on high heat for about 1 minute.

3) Next, add mirin and sake, and lower the stove temperature to medium heat, and continue to fry the lotus root carefully.

4) When most of the mirin and sake has evaporated, stir in the Koi dashi slowly mixing it all over the lotus pieces.
5) When the dashi is mostly evaporated, add sesame oil, fry a little bit while continuing mixing, and serve in a bowl.

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.