Kinpira Renkon (Lotus Root Kinpira)
A stunning and crunchy variation of the classic Kinpira. Thinly sliced lotus root (Renkon) is sautéed in sesame oil, then braised in a savory-sweet soy glaze with a hint of chili. Its beautiful floral shape and addictive texture make it a highly prized side dish and bento favorite.
Ingredients
- 1 section Fresh lotus root
- 1 tbsp Toasted sesame oil
- 1 dried Red chili pepper
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tbsp Sake
- 1 tsp Toasted white sesame seeds
Instructions
- Preparation: Peel the lotus root and slice it thinly into 1/8-inch rounds. Immediately soak the slices in a bowl of cold water with a splash of vinegar for 5 minutes to prevent discoloration. Drain and pat dry.
- Mix the Sauce: In a small bowl, combine the soy sauce, mirin, sugar, and sake.
- Sauté: Heat the toasted sesame oil in a skillet over medium-high heat. Add the sliced red chili pepper, followed by the drained lotus root. Sauté vigorously for 2 to 3 minutes until the lotus root becomes slightly translucent.
- Glaze: Pour the sauce mixture into the skillet. Lower the heat to medium and continue to stir-fry until almost all the liquid has evaporated and the lotus root is beautifully glazed.
- Serve: Turn off the heat. Toss in the toasted white sesame seeds. Serve warm or at room temperature.
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