Ingredients:
- 3/4 lb. renkon (lotus root), peeled and sliced into thin rounds or thin half rounds
- 3 oz. carrot, peeled and sliced into thin half-rounds
- 2 tsps vegetable oil and 1 tsp sesame oil
- 1 Tbsp sake
- 1 Tbsp sugar
- 1 1/2 Ttbsp mirin
- 1 Tbsp soysauce
- 1 tsp sesame seeds
Preparation:
Soak renkon slices in water for 5 to 10 minutes. Drain and dry with paper towels. Heat oil in a large skillet. Stir-fry carrot and renkon slices for a couple minutes on medium heat. Add sake and stir-fry until the liquid is gone. Add mirin and sugar and stir-fry until the liquid is gone. Further, add soy sauce and stir-fry quickly. Stop the heat and sprinkle sesame seeds at last.*Makes 4 servings
