Crunchy, Sweet, and Spicy

Ingredients

• 1 section fresh lotus root (Renkon), peeled
• 1 tbsp sesame oil
• 1 dried red chili pepper (seeds removed, sliced)
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp toasted sesame seeds

Instructions

1. Slice the lotus root into very thin rounds (or half-moons if large). Soak the slices in a bowl of cold water with a splash of vinegar for 5 minutes to prevent discoloration, then drain and pat dry.
2. Heat the sesame oil in a skillet over medium-high heat. Add the sliced chili pepper and sauté for a few seconds until fragrant.
3. Add the sliced lotus root to the pan and stir-fry vigorously for 2-3 minutes until it becomes slightly translucent but remains crisp.
4. Add the soy sauce, sake, and sugar. Reduce the heat to medium and cook, stirring constantly, until the liquid evaporates entirely and forms a shiny glaze on the roots.
5. Remove from heat, toss with toasted sesame seeds, and serve warm or at room temperature.