“The taste of a bento shop! Maitake mushroom and lotus root kinpira 🍁 ”
The taste of a bento shop that everyone loves ✨
How about Maitake mushrooms and lotus root kinpira as autumn side dishes?
It’s delicious even when it’s cold, so you can put it in your lunch box or mix it with rice to make rice balls.
If you make too much, you can put it in miso soup and make it like pork soup.
[Material] 2 servings
Lotus root section 1
Maitake 1 pack
A little white sesame
Sliced red pepper a little
【seasoning】
(A) Mirin 2 tbsp
(A) 1 tablespoon of sake
(A) 2 teaspoons of soy sauce
(A) Mentsuyu 1 teaspoon
1 tablespoon of sesame oil
① Cut lotus root to a thickness of 7 mm.
Cut off the root of Maitake mushrooms and loosen them lightly.
② Spread sesame oil on a frying pan and fry ①.
③ When the Maitake mushrooms are tender, reduce the heat once, add seasoning (A), and increase the heat again to fry.
④ When the lotus root turns golden brown, add white sesame seeds and sliced red pepper and fry for about 1 minute to complete.
