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Stir-Fried Lotus Root and Konjac With Chicken Flakes (Soboro) - Recipe Video

A simple and easy to understand recipe video shows how to make Stir-Fried Lotus Root and Konjac With Chicken Flakes (Soboro).
How about a stir-fry with crispy lotus root and flavored chicken flakes (tori soboro) with lots of flavor? It also contains konjac, so it's a very satisfying dish. It's perfect as a snack for alcohol, so please give it a try!
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Cook time

20 minutes

Ingredients
4 servings

  • Lotus root
    200 g
  • Konjac (Konnyaku)
    200 g
  • Ground chicken
    200 g
  • Seasoning
  • Noodle soup base (Mentsuyu)
    5 tbsp
  • Japanese sweet cooking wine (Mirin)
    1 tbsp
  • Grated garlic
    1 tsp
  • Sliced Japanese chili peppers (Takanotsume)
    a pinch
  • Finishing
  • Young green onion (Konegi)
    as needed
  • Sesame oil
    1 tbsp

How to make

  1. Prepare. Peel the lotus root. Remove the harsh taste from konjac.
  2. 1. Divide the lotus root lengthwise into 4 equal pieces and cut into 0.4-inch pieces.
  3. 2. Tear the konjac into bite-size pieces with a spoon.
  4. 3. Add sesame oil to a pan heated over medium heat and stir-fry the ground chicken.
  5. 4. When the ground chicken is cooked through and becomes minced, add Step 1 and 2, then stir-fry.
  6. 5. When the lotus root is cooked through, add the seasonings. Then remove from the heat when the flavors are absorbed.
  7. 6. Serve Step 5 on a plate, sprinkle with the young green onion (konegi), and it is ready.

Tips for cooking

If you don't like spicy food, you don't need to add sliced Japanese chili peppers (Takanotsume). If you tear konjac with a spoon or your hands, the flavor will blend together easily.

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