Kinpira Lotus Root from The Sushi Experience by Hiroko Shimbo

Ingredients

• 1 tablespoon shoyu (soy sauce)
• Tamari (tamari soy sauce)
• 2 tablespoons grain vinegar, rice vinegar, or lemon juice
• ½ pound renkon (lotus root), sliced (about 2¼ cups)
• 1 to 2 teaspoons sugar
• 1 tablespoon mirin (sweet cooking wine)
• 2 tablespoons sake (rice wine)
• 1½ tablespoons vegetable oil
• ½ to 1 teaspoon shichimi togarashi (seven-spice powder) or chile pepper flakes
• 2 tablespoons white sesame seeds