Directions

• Peel lotus root and slice into thin rounds.
  Peel the carrots and chop them into small pieces.
  (We can also recommend to use Konnyaku Jelly Black.)
• Mix water and grain vinegar. Soak lotus root slices into it for 5 to 10 minutes for remove the lye.
• Heat sesame oil in a large skillet.
• Stir-fry carrot and renkon slices on medium heat until lotus root well cooked.
  
  
• Add seasonings and stir-fry until the liquid is gone.
• Sprinkle roasted sesame white and mix.
  
• Serve into small bowls. Enjoy vegetables!