This is a great recipe for sauteed lotus root and leeks with salted kelp.
|Material ( For two people )|
|lotus root||300g (10.58oz)|
|green onion||one (object)|
|garlic tube||About 2cm|
|thin strips of kombu cooked in soy sauce, etc. then dried||20g (0.71oz)|
|sesame oil||2 tablespoons|
This is an easy recipe that leaves the seasoning to the salted kelp. I'll introduce you to "Sauteed lotus root and leek with salted kelp". It's perfect as a side dish with rice or as an accompaniment to beer.
Sauteed lotus root and leek with salted kelp
Ingredients300g (10.58oz) lotus root
1 long green onion
2cm garlic tube
20g (0.71oz) salted kelp
2 tbsp sesame oil
DirectionsPeel lotus root and cut into half moons about 3mm thick. Cut green onion diagonally into 5mm pieces.
Heat sesame oil and garlic in a frying pan, and when fragrant, add lotus root and green onion.
When the lotus root becomes translucent, add the salted kelp and stir-fry briefly to finish.
How does fried lotus root and green onion with salted kelp taste?The aroma of sesame oil drifting in the air is very appetizing. The crispy lotus root and soft green onion are covered with a good amount of salt and flavor from the salted kelp. The flavors of garlic linger on the palate, making this simple dish a must-try.
You don't need to prepare and measure many seasonings. This is a recipe that lets you enjoy the deliciousness of salted kelp packed with flavor.