kimpira lotus root

"Kimpira" is a traditional Japanese dish that consists of thinly sliced vegetables such as burdock root, carrot, or lotus root stir fried with oil and is seasoned with soy sauce and mirin.
Lotus root is extremely high in fiber as well as a good source of iron, calcium and potassium. It's also low-calorie and popular in the macrobiotic diet.
One of our signature rolls "Landscape of Japan" has "kimpira" inside. (burdock roots and carrots)

< Ingredients >
5-6 servings

12 oz lotus roots
2 tablespoons sesame oil
1-3 tablespoons tamari
(Adjust the amount as you like)
2 tablespoons sake
1 tablespoon mirin (rice wine)

kimpira lotus root

< Instructions >
1. Wash the lotus roots thoroughly, peel, and thinly slice them.
*Use the stainless steel knife to prevent discoloration of lotus roots.
2. Add the sesame oil in a pan and heat it up very well.
*Use the stainless steel or teflon pan to prevent the discoloration of lotus roots.
3. Add the sliced lotus roots in a pan by separating each slice.
4. Stir fry the lotus roots until they are well coated with the sesame oil. Lotus roots become sticky and transparent as you cook them.
5. Add sake and tamari and cook until the liquid evaporates.
6. Then, add mirin and continue cooking until the liquid evaporates.
7. Garnish with sesame or chili powder, if you like.

Enjoy the Japanese flavor!

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