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きんぴら（レンコンのきんぴら）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Lotus root : 200g
(A)Water : 1L
(A) Salt : 小さじ2
(B) Soy sauce : 大さじ1/2
(B) Alcohol : 大さじ1
(B)Mirin : 大さじ2
(B) Chicken soup base : 小さじ1/2
(B) Round hawk claw : 適量
(B) Sesame oil : 小さじ2
いりごま : 適量

Time required

15minutes

Procedure

1) Prepare the lotus roots 00:48
Wash the lotus root skin under running water while rubbing it with aluminum foil.
Cut the lotus root in half lengthwise, crosswise, and slice thinly.
Add (A) to a frying pan, mix, and bring to a boil.
2) Combine seasonings 02:54
Put (B) into the bowl.
3) 炒める 03:29
Add the lotus root from Step 1 to the frying pan from Step 1, heat it over medium heat for about 2 minutes, and drain it into a colander.
Put 2 into a frying pan, add lotus root and mix.
Heat a frying pan and fry the lotus root over medium-low heat.
Turn off the heat and add the roasted sesame seeds, crushing them with your hands and frying lightly.
4) 盛り付ける 06:33
お皿に盛り付けて完成。

Point

・Lotus root skin is not astringent, so don't throw it away.
・It is best to make the lotus roots evenly thick so that they will cook evenly.
・If you have difficulty slicing the lotus root, you can use a slicer.
・Prepare a colander before boiling the lotus roots in step 3. ・Wash the frying pan after boiling the lotus roots in step 3.
- Boiling lotus roots removes the scum and does not discolor.
・You don't have to add the round hawk claws if you like.