Sauteed lotus root

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Crispy side dish

Crispy side dish



  1. Pour water into the bowl and add 1 tablespoon rice vinegar.
  2. Wash lotus root and pare, then cut into four wadges. Cut the wedges crosswise into 1/10 inch very thick slices. Sliced lotus root soak into vinegar water as soon as slice.
  3. If you use the ground chicke, fly lightly and put plate.
  4. Heat 1 tablespoon sesame oil in frying pan. Saute lotus root over high heat; add 2 tablespoons dried baby sardines or flyed ground chicke, 1 tablespoon sake, 2/3 tablespoon soy sauce, 1 tablespoon mirin and saute further.