November 24, 2008

Lotus Root Kinpira/レンコンのキンピラ

Today, around noon, I made lotus root kinpira for supper tonight.
Skin and cut lotus root into thin slices, put them in water with a bit of vinegar in it for aku nuki (harshness removal). Pan-fry them in salad oil (and usually with a chopped red pepper*), and add seasonings:
50 ml each of soy sauce, mirin, and sake.
*I don't add a red pepper because otherwise my children wouldn't eat the kinpira.
Sprinkle sesame seeds to taste.
醤油、みりん、酒を50 mlづつ。

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