Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root, suitable for every moment!

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I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry. I absolutely love the texture of.

Use Mizuna.
You need Lotus root.
Prepare Aburaage.
Provide King oyster mushroom.
Prepare Canola oil.
You need Sesame oil.
Provide Soy sauce.
Prepare Mirin.
Prepare Kombu based dashi stock.

Short Tips:

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Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil..
When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through..
Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan..

Add the sesame seeds, pepper, soy sauce and sesame oil. Lotus root (yeon-geun, 연근) is the underwater stem of the lotus plant. It's a commonly used vegetable in Asian countries, including Korea, and highly. Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt.

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