Gingered Lotus Root

1. 1

   Peel the skin, cut into 1 cm thick round slices, and soak in water with a small amount of vinegar.

2. 2

   Heat a frying pan, and pour in the sesame oil.

3. 3

   Wipe off the excess water off the Step 1 lotus root with paper towels, and add to the pan.

4. 4

   When the both sides are browned, add the mixture of soy sauce, mirin, sake, and grated ginger.

5. 5

   Cover with a lid, and steam-fry for a little while.

6. 6

   Simmer and coat the lotus root with the sauce, and done.

No additional tips available.