Kinpira Renkon (Lotus Root Kinpira)
A traditional, highly textured side dish of crunchy lotus root slices stir-fried in a sweet, spicy soy glaze.
Notes
Crunchy, Sweet, and Spicy
Kinpira is a traditional Japanese cooking style where root vegetables are stir-fried and then braised in a sweet soy glaze. Using lotus root (Renkon) instead of burdock provides an incredibly satisfying, crisp crunch and a beautiful visual presentation.Ingredients
- 1 section fresh lotus root (Renkon), peeled
- 1 tbsp sesame oil
- 1 dried red chili pepper (seeds removed, sliced)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp toasted sesame seeds
Instructions
- Slice the lotus root into very thin rounds (or half-moons if large). Soak the slices in a bowl of cold water with a splash of vinegar for 5 minutes to prevent discoloration, then drain and pat dry.
- Heat the sesame oil in a skillet over medium-high heat. Add the sliced chili pepper and sauté for a few seconds until fragrant.
- Add the sliced lotus root to the pan and stir-fry vigorously for 2-3 minutes until it becomes slightly translucent but remains crisp.
- Add the soy sauce, sake, and sugar. Reduce the heat to medium and cook, stirring constantly, until the liquid evaporates entirely and forms a shiny glaze on the roots.
- Remove from heat, toss with toasted sesame seeds, and serve warm or at room temperature.
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