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Ingredients and seasonings required in make

1. Take 7 to 8 small New potatoes
2. Prepare 1 small Lotus root
3. Prepare 1 tbsp Vegetable oil
4. Use 2 tbsp Sugar (I recommend raw cane sugar or light brown sugar)
5. Prepare 1 tbsp Mirin
6. Take 1 1/2 tbsp Soy sauce
7. Prepare 1 White sesame seeds

Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Rice is the staple food of Kashmiris and has been so since ancient times. Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. Zosui (Zōsui, 雑炊) or Ojiya ( おじや) is a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavored with miso or soy.

How to make:process Stir-fried and Simmered New Potato and Lotus Root with Sesame Seeds:

1. Wash the potatoes very well, and cut into half with the skins on. Peel the lotus root and cut up roughly. Soak in water for about 5 minutes and drain.
2. Heat a pan and add oil. Stir fry the potatoes and lotus root over medium-high heat until the potato skins are lightly browned.
3. Add enough water to cover the potatoes and lotus root, turn up the heat to high and bring to a boil. Turn the heat down to low and add the sugar and mirin. Cover with a drop lid or otoshibuta.
4. Simmer for about 10 minutes. Add soy sauce, cover with a drop lid, and simmer over low-medium heat until the potatoes are tender.
5. Remove the drop lid, raise the heat to medium and evaporate the liquid in the pan. Shake the pan occasionally to prevent burning. Roll the ingredients around in the pan.
6. As the liquid evaporates, the ingredients take on a shiny sheen. Sprinkle sesame seeds at the end, mix thoroughly and it's done.
7. Transfer to a serving plate and enjoy.
8. The flavors should have penetrated the new potatoes well. And the lotus root shiny and appetizing.
9. Done and ready to serve!

Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice. It is best served with brioche croutons. Entrée Scrub the skin of the artichoke and place on an oiled Weber grill. Keep turning until the skin is black. Cut in half, spoon out the flesh and serve with a sharp salty cheese like parmesan.

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