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Stir-fried and Simmered New Potato and Lotus Root with Sesame Seeds

Stir-fried and Simmered New Potato and Lotus Root with Sesame Seeds

I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish for heartiness and flavor! This is good when cold, so pack in a bento the next day.

Ingredients: 2 generous servings

New potatoes
7 to 8 small
Lotus root
1 small (100 to 150 g)
Vegetable oil
1 tablespoon
Sugar (I recommend raw cane sugar or light brown sugar)
2 tablespoons
Mirin
1 tablespoon
Soy sauce
1 1/2 tablespoons
White sesame seeds
To taste

Steps

1. Wash the potatoes very well, and cut into half with the skins on. Peel the lotus root and cut up roughly. Soak in water for about 5 minutes and drain.
2. Heat a pan and add oil. Stir fry the potatoes and lotus root over medium-high heat until the potato skins are lightly browned.
3. Add enough water to cover the potatoes and lotus root, turn up the heat to high and bring to a boil. Turn the heat down to low and add the sugar and mirin. Cover with a drop lid or otoshibuta.
4. Simmer for about 10 minutes. Add soy sauce, cover with a drop lid, and simmer over low-medium heat until the potatoes are tender.
5. Remove the drop lid, raise the heat to medium and evaporate the liquid in the pan. Shake the pan occasionally to prevent burning. Roll the ingredients around in the pan.
6. As the liquid evaporates, the ingredients take on a shiny sheen. Sprinkle sesame seeds at the end, mix thoroughly and it's done.
7. Transfer to a serving plate and enjoy.
8. The flavors should have penetrated the new potatoes well. And the lotus root shiny and appetizing.

Story Behind this Recipe

I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish to add volume and flavor. The new potatoes and lotus root are both dense and floury. The sweet-salty sauce is so good!