Renkon No Kimpira [Simmered Lotus Root]

I bought a small lotus root to start experimenting with, and found this recipe in 'The Japanese Kitchen:'

• 14 oz (2-2 1/2 cups) lotus root, peeled and thinly sliced
• 1 tablespoon each sesame oil and vegetable oil
• 2 tablespoons each mirin and soy sauce
• 1 teaspoon toasted sesame seeds
• pinch of shichimi togarashi (Japanese chili pepper) to taste, finely chopped

"Soak the lotus slices in cold water for 10 minutes and drain. Heat both oils in a saucepan and saute the slices over a high heat until they become soft. Add the mirin and soy sauce and reduce the heat to low. Cook until the juice has almost disappeared, then add the sesame seeds and stir well. Transfer to a serving dish, sprinkle with shichimi togarashi, and serve"

The lotus root was surprisingly difficult to cut into thin slices; I wish I had a mandolin. I wasn't able to get much thinner than 3/8." I factored in some extra cook time by repeatedly adding water to the pan so that it would steam, not burn. I didn't have shichimi togarashi, so I just tossed in a few chili flakes while cooking. After cooking, it was still somewhat crispy and very starchy.

The end result was beautiful... the cross-sectional cut of a lotus root looks great on its own, but the light sauce adds a glossy colourful and delicious finish, with a complementing blend of sweet, spicy, salty, and nutty.