KitchenNippon

＜Ingredients＞ 5 servings

• Lotus root (れんこん / Renkon) 200g
• Slab bacon (Pre-sliced bacon can also be used) (ベーコンブロック / Behkon burokku) 60g
• Olive oil (オリーブオイル / Oreebu oiru) 1tbsp
• Honey (はちみつ / Hachimitsu) 1tbsp
• Light soy sauce (薄口しょうゆ / Usukuchi shoyu) 2tsp
• Balsamic vinegar (バルサミコ酢 / Barusamiko su) 2tsp
• Black pepper (ブラックペッパー / Burakku peppah) Pinch

＜How to Make＞ ① Skin the lotus root and cut into 5mm-thick rounds or half-rounds and rinse in water and let drain. Cut the bacon into rectangles. ② Add the olive oil to a frying pan and heat. Fry the bacon. Add the lotus root and fry these until they soften. ③ While frying the lotus root, add the honey and mix well. Next, add the soy sauce and balsamic vinegar and fry until you get a bit of a glaze. Add the black pepper.

Lotus Root Lotus root is actually a rhizome of the lotus plant. This rhizome grows in sections that when cut reveal multiple holes – cross-sections of chambers within each section. Lotus root oxidizes and turns dark after it has been cut, so cut pieces should be soaked in water. Adding a little vinegar to the water will make lotus root look a bit whiter after it has been cooked.

Recipe Developed by: Machiko Tateno