Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, macrobiotic: kimpira stir-fry salad with mizuna and lotus root. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook macrobiotic: kimpira stir-fry salad with mizuna and lotus root using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:

1. Prepare 1/2 bunch Mizuna
2. Take 200 grams Lotus root
3. Get 1 piece Aburaage
4. Make ready 1 King oyster mushroom
5. Make ready 2 tsp Canola oil
6. Get 2 tsp Sesame oil
7. Prepare 1 1/2 tbsp Soy sauce
8. Make ready 1 1/2 tbsp Mirin
9. Take 1 tbsp Kombu based dashi stock

Instructions to make Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root:

1. Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil.
2. When it's cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through.
3. Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan.

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