Keyword: black fungus, Carrots, Kimpira, lotus root
Ingredients
The Star
2-2.5cupslotus rootpeeled and thinly sliced
2Cupswateror enough water to cover lotus root
2Tspvinegar
The Supporting Cast
1/2cupcarrotsjulienned
1Tdried cloud ear mushrooms Once soaked will yield about 1/3 cup
1tbsptoasted sesame oil
1tbspvegetable oil
2tbspmirin
2tbspsoy sauce or tamari
To Finish:
1tsptoasted sesame seeds
dash of chili flakes or 1 small fresh chili pepper, thinly sliced, for milder version de-seed and de-vein pepperoptional (shichimi togarashi is recommended)
1 stalkgreen onion, dicedoptional
Instructions
Soak the lotus slices in cold water and vinegar for 10 minutes and drain and rinse a couple of times.
In a large saucepan over high heat, warm both oils. Once hot, add the lotus root slices and cook until they become soft, 4-5 minutes. Add carrots halfway through cooking time. Stir in the mirin, soy sauce/tamari and reduce heat to low. Add cloud ears when you add the sauce ingredients to pan.
Simmer until the marinade has almost disappeared.
Remove from heat, sprinkle with sesame seeds and shichimi togarashi prior to serving.
Peel and rinse the lotus root. Cut it in half and then thinly slice about 4-6mm thickness. Add the vinegar to the water and soak the lotus root in the vinegary water for about 3 minutes.
Julienned carrots and black fungus. Set aside.
De-seed and finely chop the chili pepper or slice into thin rings.
Heat sesame oil over medium heat and stir fry the lotus root. Once almost finished cooking (about 75% and starting to look more translucent), add the sake, mirin and sugar. Cook for about 2 minutes or until liquid is mostly evaporated. Add the soy sauce and fry for 1 minute, or until most of the sauce is soaked up. Lastly toss in the chili pepper and sesame seeds. Remove from burner, serve and enjoy!