Renkon to tori no nimono

Nimono is the Japanese word for food that is boiled and seasoned. Tori means chicken and renkon is a lotus root. You can find this in any Asian grocery store. I like the lotus root’s texture, and it is still crispy after boil.

Yield: 2 servings
Time: 30 minutes

Ingredients

• 1 renkon (about 1/2 pound)
  
• 1/2 pound thigh chicken (chopped)
  

Spices 

• 1 tbsp vinegar
  
• 1 tsp sugar
  
• 2 tbsp soy sauce
  
• 2 tbsp sake
  
• 2 tbsp mirin
  
• 1 tsp sesame oil
  

Preparation

1. Put renkon in a bowl with water and vinegar for 5 minutes. Strain.
   
2. Heat sesame oil in a frying pan, cook chicken and renkon for 4 minutes on medium heat
   
3. Add 1 cup water, soy sauce, mirin, sake, and sugar, then cook until water evaporates, stir occassionally (about 15 mins)