Renkon No Kinpira Fried & Braised Lotus Root and Carrot - Cuisine Magazine - From New Zealand to the
I could eat an entire panful of Obaachan’s kinpira to myself, and have often done just that. It is a humble, simple dish, but it is the one I think of first whe
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Ingredients
- 300g lotus root, thinly sliced (see note)
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 large carrot, peeled and thinly sliced on the diagonal
- 1 tablespoon soy sauce
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