Lotus Root with Umeboshi and Chirimenjako
Crunchy and delicious lotus root pairs great with a bowl of steamed rice.
10min+
75kcal
400mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Peel the lotus root and roughly chop up into bite-size pieces.
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Add the soy sauce and mirin to the umeboshi paste, then add and mix in the semi-dried young sardines.
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Boil the lotus root and drain in a colander to thoroughly remove excess moisture. Add in (2) and dress the lotus root while still hot. Allow to cool and then serve into dishes.
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