Umeboshi Plum Flavoured Lotus Root Kimpira

• 200 grams Lotus root
• 2 Umeboshi
• 1 bunch Chirimen jako - salted semi-dried tiny sardines
• 50 ml Dashi stock
• 2 tsp Mirin
• 1/2 tsp Usukuchi soy sauce
• 1 tbsp Sesame seeds
• 2 tsp Vegetable oil

1. Peel the lotus root and slice thinly as possible.
2. Wash in plenty of water and soak for 15 minutes in a bowl of water with a little vinegar (not listed).
3. Pit the umeboshi and pound the flesh into a paste.
4. When the lotus root has soaked for 15 minutes, drain well.
5. Add the vegetable oil and lotus roots to a pan and cook on a high heat.
6. Cook until the lotus root starts to brown.
7. Add the umeboshi, baby sardines, dashi stock, mirin and light soy sauce into the same pan and simmer.
8. When the liquid from the mixture has mostly evapourated, stop the heat, add the sesame seeds and give everything a good stir to finish.

lotus root, sardines, stock, mirin, soy sauce, sesame seeds, vegetable oil

Taken from cookpad.com/us/recipes/155923-umeboshi-plum-flavoured-lotus-root-kimpira (may not work)