Stir-fried lotus root chicken
It's an easy side dish to make when you're only one more dish.
Add the canned tuna with the soup.
Add the canned tuna with the soup.
How to make it
1
Wash lotus root thoroughly and cut into slices of about 2mm wide 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 throughout, add the canned tuna with the soup and stir-fry it further.
4
Season with sugar and the aroma is ready. Serve on a plate and topped with plenty of clams.
material
-
- Lotus
- 1 (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
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