Kinpira-style Sauteéd Lotus Root and Carrot +*

Yield: 2 servings

Ingredients

• 1 piece of lotus root
• 1 small carrot, peeled and sliced to 3 mm (1/8") thick rounds, then quartered
• 2 tsp white vinegar
• 2 tbsp sesame oil, divided
• 1 tbsp sesame seed

Sauce Ingredients - mix together

• 1/2 tsp hondashi
• 1/2 cup water
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp mirin

Directions

1. Mix white vinegar and 2 cups of water in a small bowl. Wash, cut the ends off of lotus root and peel. Each time you slice lotus root to make a 3 mm (1/8") slice, drop the slice in the bowl of vinegar water.
2. Heat a big skillet to medium high heat and swirl 1 tbsp sesame oil. Add lotus root and carrot, stir continuously for 2 minutes. Add sauce, stir and fly until the sauce is almost evaporated.
3. Turn off the heat, mix in sesame oil and sesame seed.

Note

It lasts at least several days in fridge, kinpira is a typical Japanese make-ahead side dish.