【副菜】にんじんのきんぴら/れんこんのきんぴら/大根とツナの昆布和え/小松菜の煮浸し

1. Cut the carrots into thin strips.

2. Stir-fry the carrots in sesame oil.

3. Once cooked, add men-tsuyu.

4. When the moisture is gone, turn off the heat and add white sesame seeds.

1. Cut the lotus root into half-moon slices.

2. Soak the lotus root in water for 5-10 minutes.

3. Stir-fry with sesame oil and dried red chili over low heat.

4. Add the lotus root and stir-fry until tender.

5. Add men-tsuyu and mix well.

1. Cut the daikon radish into thin strips.

2. Massage with salt and let it sit until softened.

3. Drain the water from the daikon.

4. Combine all ingredients and mix well.

1. Cut the komatsuna into 3 cm pieces.

2. Cut the fried tofu into 1 cm pieces.

3. Add water and the stems of komatsuna, bring to a boil.

4. Add fried tofu and seasonings, mix lightly.

5. Add the leaves of komatsuna.

6. When the leaves are wilted, turn off the heat.

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