Kinpira Renkon

Thinly slice the lotus root. In a bowl, add rice vinegar and water.

Soak the sliced lotus root in vinegar water for 3-5 minutes to prevent discoloration. Then drain the water well.

In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry.

Once the lotus root is almost translucent (80% cooked), add sake, mirin, and sugar. Let the alcohol evaporate (until no more alcohol smell).

Add in the red chili pepper and soy sauce and stir to combine. We add soy sauce last, as it can easily burnt.

When the liquid is almost gone, add sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in the airtight container and keep in the fridge for up to 3-4 days