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Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

I made a macrobiotic salad as I like without considering the restrictions. It looks appetizing as well and my family loves it.

Ingredients: 4 servings

Mizuna
1/2 bunch
Lotus root
200 g
Aburaage
1 piece
King oyster mushroom
1
Canola oil
2 teaspoons
Sesame oil
2 teaspoons
Soy sauce
1.5 tablespoons
Mirin
1.5 tablespoons
Kombu based dashi stock
1 tablespoon

Steps

1. Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil.
2. 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.
3. 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.