Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil.
When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through.
Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan.
Story Behind this Recipe
I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.
Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water.