Root Vegetable Kinpira Stir-fry

Root Vegetable Kinpira Stir-fry

Stir-fry carrots carved into blossoms and season with shichimi spice, and yuzu peel for a decadent dish.

Ingredients: easy-to-make portions

Lotus root
5 cm
Burdock root
a small amount
Finely diced yuzu peel
a small amount
Shichimi spice
a small amount
Sesame oil
to taste
1 teaspoon
Soy sauce
1 tablespoon
1 tablespoon


1. Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.
2. Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out.
3. Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.
4. Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.

Story Behind this Recipe

I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.