うどん（伊勢うどん）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 25minutes
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Stir-fry (lotus root stir-fry) | Kenmasu Cooking's recipe transcription
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Ingredients
- Lotus root : 1 bag
- 油 : 大さじ1
- (A)Cooking sake : 大さじ1
- (A)Chinese soup base : 小さじ1
- (A) Soy sauce : 小さじ1/2
- ごま油 : 小さじ1
- (B)White sesame : 適量
- (B) Black pepper : 少量
- からし : 適量
Time required
10minutes
Procedure
-
1)
Prepare the lotus roots
00:42
Make vinegar water by putting water (not listed) and a small amount of vinegar (not listed) in a bowl.
Peel the skin of the lotus root with a peeler.
Cut the lotus root into quarters, cut into 1mm thin slices, and place them in a bowl of vinegar water.
Drain the vinegar water in a colander. -
2)
stir fry
02:29
Heat oil in a frying pan, add 1 lotus root and fry.
Add (A) and fry further.
Add sesame oil and fry. -
3)
盛り付ける
05:16
お皿に盛り付け、(B)をかける。
からしを添えて完成。
Point
・Lotus roots change color quickly, so soaking them in vinegar water will keep the color intact and remove the scum.
・After adding (A) in step 2 and frying, taste the mixture and if it is too light, it is a good idea to add more soy sauce.
・Since the finished product is a large amount, it is best to put it in a Tupperware container and serve only as much as you want to eat.
・You can eat it by dipping it in chili oil and vinegar if you like.
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