Umeboshi Plum Flavoured Lotus Root Kimpira

1. 1

   Peel the lotus root and slice thinly as possible.

2. 2

   Wash in plenty of water and soak for 15 minutes in a bowl of water with a little vinegar (not listed).

3. 3

   Pit the umeboshi and pound the flesh into a paste.

4. 4

   When the lotus root has soaked for 15 minutes, drain well.

5. 5

   Add the vegetable oil and lotus roots to a pan and cook on a high heat.

6. 6

   Cook until the lotus root starts to brown.

7. 7

   Add the umeboshi, baby sardines, dashi stock, mirin and light soy sauce into the same pan and simmer.

8. 8

   When the liquid from the mixture has mostly evapourated, stop the heat, add the sesame seeds and give everything a good stir to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.