Kinpira Renkon ( Braised Lotus Root )


400g Lotus Root

1 tbsp Sesame Oil

1 tbsp Sake

3 tbsp Soy Sauce

2 tbsp Sugar (I used 'Tensaito'; Sugar made from sugar beets)

1 tbsp Mirin

1 tbsp Sesame (roasted in the pan)

1 tsp Takanotsume (Japanese Chile Pepper)

1. Peel the lotus root and cut into thin slices. Soak in water for 5 minutes. Drain and wipe dry.

2. Heat sesame oil in a pot and saute the takanotsume and lotus root for 2-3 min.

4. Add the sake, sugar, soy sauce, and mirin.

5, Place the lid and simmer until the liquid is almost gone.

6. Sprinkle on the roasted sesame before serving.