Peel the lotus root and cut into quarters vertically. Then thinly slice into 2-3 mm pieces and soak in water with a little vinegar added in. Change the water and drain.
Pour the sesame oil into a heated frying pan and add the red chili pepper. Sauté over low heat. Add the minced meat and fry over medium heat until it changes colour.
Add the lotus root to Step 2, and sauté for about 20 seconds. Add the Japanese soup stock and ● ingredients and continue to fry until the liquid evaporates.
Transfer to a serving dish and sprinkle on some white sesame seeds.
Story Behind this Recipe
I often make lotus root kinpira so I just tried adding minced pork to it. It's also delicious if you make it with mentsuyu. You can substitute the red chili pepper with gochujang. (You will need to reduce the amount of soy sauce and sugar in that case.) Recipe ID: 1639252.
Adjust the amount of sugar to your liking. It's also tasty if you substitute the red chili pepper with doubanjiang (1/2 teaspoon). If you like it saltier, you can add 2 tablespoons. There should still be a crunchy texture to the lotus root after frying.