{"id":5737,"date":"2023-10-13T04:36:07","date_gmt":"2023-10-13T04:36:07","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5737"},"modified":"2023-10-13T04:36:08","modified_gmt":"2023-10-13T04:36:08","slug":"japanese-stir-fried-lotus-root","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/japanese-stir-fried-lotus-root\/04\/36\/5737\/07\/appdev2098\/japanese-food-recipes-4\/authentic-japanese-food-recipes-4\/","title":{"rendered":"JAPANESE STIR FRIED LOTUS ROOT"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd&nbsp;lbs&nbsp;lotus root (net weight about 250g)<\/li>\n\n\n\n<li>2&nbsp;cups&nbsp;water + 2 teaspoon vinegar (for soaking)<\/li>\n<\/ul>\n\n\n\n<p><strong>Seasoning<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tbsp&nbsp;toasted sesame oil (15ml)<\/li>\n\n\n\n<li>1.5 tbsp&nbsp;sake (22ml)<\/li>\n\n\n\n<li>1.5 tbsp&nbsp;mirin (22ml)<\/li>\n\n\n\n<li>1 \u00bd tsp&nbsp;organic cane sugar (6g)<\/li>\n\n\n\n<li>3 \u00bd tsp&nbsp;Japanese soy sauce (17ml \/\/ tamari for gluten&nbsp;free)<\/li>\n\n\n\n<li>2 tsp&nbsp;toasted sesame seeds (8g)<\/li>\n\n\n\n<li>1\u00a0fresh or fried chili pepper,\u00a0optional<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Peel and rinse the lotus root. Cut it in half and then thinly slice about 4-6mm thickness. Add the vinegar to the water and soak the lotus root in the vinegary water for about 3 minutes. In the mean time, de-seed and finely chop the chili pepper.&nbsp;<\/li>\n\n\n\n<li>Heat sesame oil over medium heat and stir fry the lotus root. Once almost finished cooking (about 75% and starting to look more translucent), add the sake, mirin and sugar. Cook for about 2 minutes or until liquid is mostly evaporated. Add the soy sauce and fry for 1 minute, or until most of the sauce is soaked up. Lastly toss in the chili pepper and sesame seeds. Remove from burner, serve and enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Seasoning INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[217],"tags":[],"class_list":["post-5737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-authentic-japanese-food-recipes-4"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/JAPANESE-STIR-FRIED-LOTUS-ROOT.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5737"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5737\/revisions"}],"predecessor-version":[{"id":5739,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5737\/revisions\/5739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5738"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}