＜Ingredients＞

Wakadori Karaage 1 bag
Lotus Root 100 g
Yellow paprika 50 g
Coriander Moderate amount
Salad oil 1/3 tbsp
A: Tomato ketchup 3 tbsps
A: Soy sauce 2 tbsps
A: Vinegar/black vinegar 2 tbsps
A: Sugar 2 tbsps
A: Potato starch 1 tbsp
A: Water 4 tbsps

＜Cooking Method＞

20 mins
1. Cook Wakadori Karaage as instructed on the package.
2. Peel the lotus root and cut it into thin slices.
3. Heat the salad oil in a frying pan, add in the lotus root and stir-fry it.
4. When the whole lotus root becomes translucent, add in cooked Karaage from Step 1 and bite-sized pieces of bell pepper. Stir-fry them lightly and take out them on a plate
5. Mix the ingredients in A, heat in a frying pan over medium heat, and put 3 back into frying pan when the mixture starts to thicken.
6. Serve in a bowl and top it off with coriander.