Spicy Lotus Root Kimpira Stir-fry

• 250 g lotus root (one large section)
• 1/2 red chili pepper (togarashi)
• 1 Tbsp sesame oil
• 2 Tbsp soy sauce
• 1 1/2 Tbsp mirin
• 1/2 Tbsp sugar

1. This is what 1 section of lotus root looks like (I cut it in half).
2. Wash the lotus root well (leave the skin on) and slice into 7 mm rounds.
3. Soak it in water for 5-10 minutes.
4. Drain well and pat dry.
5. If they are really big, cut in half.
6. Heat sesame oil in a frying pan.
7. Add the lotus root and 1/2 red chili pepper.
8. Stir fry until the lotus root is coated in oil.
9. Cover the frying pan with a lid and "steam" for 4 minutes, stirring a couple times in between (this helps cook the lotus roots all the way through compared to just stir-frying)
10. Remove lid and add the soy sauce, mirin and sugar.
11. Stir briefly then cover the pan with a lid again for about 3 minutes.
12. Give it a stir in between.
13. Remove the lid and continuing cooking the lotus root until all the liquid has evaporating (make sure you stir it around while cooking so the flavor gets distributed).
14. I like to sprinkle on some sesame seeds at the end too.
15. Serve immediately or used for your lunch boxes!

lotus root, red chili pepper, sesame oil, soy sauce, mirin, sugar

Taken from cookpad.com/us/recipes/300387-spicy-lotus-root-kimpira-stir-fry (may not work)