All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Sunappu endo to renkon, ninjin no gomaae / sugar peas, lotus root and carrot in sesame dressing

A little side dish of juicy sugar peas, crunchy lotus root and tender carrot.


7-8 sugar peas
2 cm renkon lotus root
4-5cm carrot

For gomaae sesame dressing
1 tbsp tahini
1 tbsp sake + mirin in combination (equal parts)
1/2 tsp soy sauce


Skin, slice renkon into 7 mm thick rounds, cut into four, and soak in water.
Remove ends of sugar peas (if damaged; optional).
Skin, and slice carrot into 7mm thick rounds.


Bring water to boil, put carrot, and cook for 2 minutes.
Drain renkon, put in the carrot pot, and cook for 1 minute.
Put sugar peas, and cook 30 seconds.
Drain, and let cool.


Meanwhile, put sake and mirin in a medium bowl, and microwave for 40-50 seconds. 
Add tahini while hot, mix, add soy sauce, and mix.


When sesame dressing and all vegetables are cool, mix.

Ready to serve.

  • Vegetables can be microwaved to desired softness/crunchiness.
  • If sake + mirin mixture becomes thick like syrup after microwaving, add more sake or dashi.

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