れんこんきんぴらの作り方 シャキシャキ、ツヤツヤで甘辛に作るコツ

Peel the lotus root.

Prepare 1 liter of water and add 1 tablespoon of vinegar for boiling the lotus root.

Boil the lotus root until tender but still crunchy.

Cut the boiled lotus root into thin slices.

Heat salad oil in a pan and stir-fry the lotus root slices.

Add sake and steam-fry the lotus root.

Add sugar and soy sauce, and mix well.

Add shichimi togarashi and white sesame seeds, and stir to combine.

Serve and enjoy.

Spice Level:

Dietary