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 Simmered
kelp and lotus root (Kombu to Renkon no Nimono)
Serves
4
INGREDIENTS:
- 10
1/2 oz (300 g) lotus root
- 1
oz (30g) kombu (kelp)
- 2
1/2 C water
Simmering
Sauce
- 1
1/2 T mirin
- 3
T sake
- 1/4
C soy sauce
DIRECTIONS:
-
Peel
lotus root, slice into thin rounds pieces.
-
Soak
lotus root in vinegar and water solution to prevent discoloration;
rinse and drain.
-
Wipe
kelp with damp cloth; cut into 3/4in (2cm) square pieces. Ina
saucepan, heat 2 1/2 C water with kombu (kelp) and lotus root pieces
over moderate heat; cook until tender.
-
Mix
mirin, sake and soy sauce; pour into a pot and cook over moderate
heat until most of simmering sauce is absorbed.
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