Root Vegetable Kinpira Stir-fry

1. 1

   Shred the burdock root finely.

2. 2

   Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.

3. 3

   Cut the rest of the carrot into blossom shapes.

4. 4

   Boil for about 8 minutes and then take out.

5. 5

   Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.

6. 6

   Arrange on a plate.

7. 7

   Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.