Renkon no Kinpira

Peel the Lotus root and slice it into thin, half-moon pieces, about 3mm thick. Immediately place the sliced Lotus root into a bowl of water to prevent discoloration.

Slice the Dried red chili pepper into thin rounds.

Heat the Sesame oil in a large skillet or frying pan over medium heat. Drain the Lotus root thoroughly and add it to the hot skillet along with the Dried red chili pepper.