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Categories:
lotus root carrot green beans sesame oil stock soy sauce sugar mirin mayonnaise japanese mustard sesame seeds white sesame paste
Viewed: 11 - Published at: a year agoIngredients
- 200 grams lotus root
- 1/3 of a carrot
- 50 grams green beans
- 2 tsp sesame oil
- 100 ml dashi stock
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp mirin
- 2 tbsp mayonnaise
- 1 heaping teaspoon Japanese mustard
- 2 tbsp white toasted sesame seeds
- 1 tbsp white sesame paste
Method
- Peel the lotus root, and slice into 2 mm thick.
- Soak in plenty of water and wash well.
- Change the water 2 to 3 times until the water is no longer cloudy.
- Add a little vinegar to plenty of water, add the washed lotus root slices and soak for about 10 minutes.
- Rinse off the lotus root slices under running water, and drain in a sieve.
- Cut the carrot into quarters and slice into 2 mm thick.
- Parboil the green onions in salted water, and cut into thirds.
- Put the sesame oil, lotus root and carrot in a pan and cook over high heat.
- Stir fry for about a minute, then add the dashi stock, soy sauce, sugar and mirin.
- Stir fry as you simmer down the liquid.
- Keep stirring until there liquid in the pan is almost gone.
- Transfer to a bowl, and leave to cool.
- Grind the sesame paste quickly in a grinding bowl.
- Add the mayonnaise and mustard and mix.
- Add the stir-fried vegetables from step 5 and boiled green beans.
- Mix well and serve.
