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Lotus Root Kinpira | Baba Gohan <Robert> Baba's Kitchen's Recipe Transcript

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

(A) Lotus root : 300g
(B) れんこん : 300g
カニカマ : 4本
めんつゆ (2倍濃縮) : 大さじ1
酢 : 大さじ1
ポン酢 : 大さじ1
豆板醤 : 小さじ1/2
鶏ガラスープの素 : 小さじ1/2
(A) ごま油 : 小さじ1/2
(B) ごま油 : 大さじ1/2
(A) いりごま : 大さじ1/2
(B) いりごま : 大さじ1/2

Time required

20minutes

Procedure

1) Cut lotus root 01:15
(A) Peel the lotus root and cut it with a slicer.
2) Heat the lotus root 04:17
Cover with plastic wrap and heat in a 600w microwave for 3 minutes.
Do not remove the wrap and lightly cook with residual heat.
3) Season with Japanese style 04:41
Add mentsuyu, vinegar, and sesame oil (A) to 2.
Add (A) sesame seeds and crab sticks and mix.
4) 中華風の味付けをする 06:37
(B)のれんこんを、同じ工程で切って加熱する。
ポン酢、豆板醤、鶏ガラスープの素を加える。
(B)のごま油、いりごまを加え、混ぜる。

Point

・ The lotus root with mud is fresher and recommended.
・ The skin in the lotus root dent should be rubbed with aluminum foil.
・ Recommended even if it is cooled and eaten.
・ Miso may be used instead of Doubanjiang.
・ If you do not have a slicer, slice it with a knife.