Kimpirra renkon

Peel the Lotus root and slice it into 3mm thick rounds. Immediately soak the sliced Lotus root in cold water for 5 minutes to prevent discoloration, then drain thoroughly and pat dry.

Peel the Carrot and cut it into thin julienne strips, approximately 4cm long.

In a small bowl, combine the Koikuchi soy sauce, Mirin, Sake, Granulated sugar, and Dashi stock to create the braising liquid.