Peel skin of lotus root and quarter into 2-3 mm slices.
Heat a pan with vegetable oil, and sautè the lotus root over medium heat. The lotus root tends to stick to the pan, so stir it well.
When the lotus root turns slightly translucent, add the ingredients marked with a ◆, and reduce to low heat. Cover with a lid, and simmer for about 5 minutes. Remove the lid to stir from time to time to get an even coating.
It's done when the lotus root is left with a slight bite. Sprinkle with a bit of shichimi spice, coat evenly, then it's ready to serve.
Story Behind this Recipe
This is a standard dish in our home. My son who doesn't really like lotus root likes this kimpira dish and will eat it.
I recommend cooking the lotus root until a slight bit of crispness remains. Since there's only a small amount of seasoning, sautè over low heat and don't let it burn.