Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

Name: Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 bunch Mizuna; 200 grams Lotus root; 1 piece Aburaage; 1 King oyster mushroom; 2 tsp Canola oil; 2 tsp Sesame oil; 1 1/2 tbsp Soy sauce; 1 1/2 tbsp Mirin; 1 tbsp Kombu based dashi stock

cookpad.japan @cookpad_jp

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.

Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.

cookpad.japan @cookpad_jp

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.

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Ingredients

4 servings

1/2 bunchMizuna
200 gramsLotus root
1 pieceAburaage
1King oyster mushroom
2 tspCanola oil
2 tspSesame oil
1 1/2 tbspSoy sauce
1 1/2 tbspMirin
1 tbspKombu based dashi stock

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Steps

1

Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil.
2

When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through.
3

Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan.