【Materials】 (For 2 people)
Komatsuna（Japanese mustard spinach）…120 grams
Lotus root…80 grams
Garlic…10 grams
Takanotsume（Hot chilli pepper ）…1 stalk
Olive oil…1 tablespoon
Salt…Appropriate amount
Pepper…Appropriate amount
【How to make】
① Cut the komatsuna into 4cm lengths.
② Slice the lotus root thinly into half-moon or chrysanthemum shapes and soak in water.
③ Slice the garlic thinly and remove the seeds from the takanotsume and chop finely.
④ Heat olive oil and ③ in a frying pan over medium heat. When the garlic starts to smell, add the drained ② and the stems of ① and stir fry, then add the leaves and stir fry briefly, then season with salt and pepper.
【Points】
After slicing the lotus root thinly, soak it in water to remove the bitterness, which will give the finished dish a beautiful color. This sauteed komatsuna dish is accented with the crunchy texture of the lotus root.
by Masako Yoshimura(Culinary expert,Registered dietician)
