Stir-fried lotus root chicken
This is an easy side dish to make when you need one more dish.
Add canned tuna with all the juice.
Add canned tuna with all the juice.
How to make it
1
Wash the lotus root thoroughly and cut it into 2mm wide slices without peeling the skin
2
Heat 2 tablespoons of salad oil in a frying pan and fry the sliced lotus root
3
Once the oil has spread evenly, add the canned tuna with its juice and continue frying
4
Season with Happomibijin and sugar, and when the aroma comes out, it's done. Place on a plate and top with plenty of chives
material
-
- Lotus
- 1 section (about 100g)
-
- Salad oil
- 2 tbsp
-
- Canned tuna
- 1 can
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- sugar
- 1 tsp
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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