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.

<Ingredients>

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


<Directions>
1.

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.

2.

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.

3.

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.

4.

When sesame dressing and all vegetables are cool, mix.

Ready to serve.

<Notes>

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