Easy daddy side dish! Lotus root garlic kinpira

"Lotus root" has various tastes and textures depending on the cooking method. This time, we will introduce the recipe "Lotus root garlic kinpira" that has a crispy texture and garlic umami. It's delicious for both children and adults, and you can eat it endlessly.

Lotus root garlic kinpira

● Materials

Click here for what to prepare.

Lotus root 150g (5.29oz)
Grated garlic (tube is OK) 1 and 1/2 tablespoon of soy sauce
1 tablespoon mirin
1 tablespoon liquor
1 teaspoon sugar
Sesame oil Appropriate amount Sesame (if you like) Appropriate amount

● How to make

Wash the lotus root, peel it, and cut it into ginkgo biloba or half-moon slices with a thickness of 4 to 5 mm.


Heat sesame oil in a frying pan and fry the garlic and lotus root.


When the lotus root is clear, add 1/2 cup of water (not included in the amount), soy sauce, mirin, sake, and sugar, and stir-fry.



When the water is gone, sprinkle with sesame seeds and mix. Serve in a bowl and you're done!

● What is the taste?

Umami !! The crunchy and chewy lotus root is savory and savory thanks to the stir-fry, and the more you chew, the more umami the garlic tastes. The slightly sweet and salty sauce goes well with the mellow seasoning! Anyway, the garlic flavor and crisp texture are delicious, and you can eat it endlessly.


The main ingredients are lotus root and garlic, but the menu is very satisfying. Of course, you can put it in your lunch box as a dinner dish, or you can put it in a closed container and store it in the refrigerator to make it a regular dish. Let's eat up in a couple of days!