Root Vegetable Kinpira Stir-fry

Name: Root Vegetable Kinpira Stir-fry
Cuisine: American
Ingredients: 5 cm Lotus root; 1/2 Burdock root; 1 Carrot; 1 dash Konnyaku; 1 dash Finely diced yuzu peel; 1 dash Shichimi spice; 1 Sesame oil; 1 tsp Sugar; 1 tbsp Soy sauce; 1 tbsp Mirin

cookpad.japan @cookpad_jp

I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.

You don't have to carve the carrot into blossoms, but it looks better if you do.
The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc

cookpad.japan @cookpad_jp

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Ingredients

5cm Lotus root
1/2Burdock root
1Carrot
1 dashKonnyaku
1 dashFinely diced yuzu peel
1 dashShichimi spice
1Sesame oil
A
1 tspSugar
1 tbspSoy sauce
1 tbspMirin

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Steps

1

Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.
2

Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out.
3

Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.
4

Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.