Kinpira Renkon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the prepared lotus root slices in a bowl of cold water and stir in the rice vinegar. Let soak for 10 minutes to prevent browning.

   Ca. 10 min.

   Kokkens note: Soaking in acidulated water is crucial for keeping the lotus root's color bright.

2. 2

   While the lotus root soaks, prepare the carrot matchsticks.

3. 3

   In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar is dissolved.

   Ca. 2 min.

   Kokkens note: Preparing the sauce ahead of time ensures even seasoning when you add it to the hot pan.

4. 4

   Drain the lotus root thoroughly in a colander.

   Ca. 1 min.

   Kokkens note: Pat the lotus root dry with a paper towel to prevent oil from splattering during frying.

5. 5

   Heat the sesame oil in a large skillet or wok over medium-high heat.

   Ca. 1 min.

6. 6

   Add the drained lotus root and carrot matchsticks to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.

   Ca. 4 min.

   Kokkens note: Keep the vegetables moving in the pan to ensure they cook evenly.

7. 7

   Stir in the optional dried red chili flakes and cook for 30 seconds until fragrant.

   Ca. 1 min.

8. 8

   Pour the sauce mixture over the vegetables and reduce the heat to medium.

9. 9

   Simmer, stirring occasionally, for 3-4 minutes until the liquid reduces to a thick glaze that coats the vegetables.

   Ca. 4 min.

   Kokkens note: Watch carefully as the liquid reduces to prevent the sugars from burning.

10. 10

    Remove the skillet from the heat, sprinkle with the toasted sesame seeds, and toss to combine before serving.

    Ca. 1 min.