K’s Kitchen – Kinpira Renkon (Lotus Root Kinpira)

Renkon, or lotus root, is a crunchy vegetable that is eaten in much of Asia. Although it is often called a lotus “root”, it is actually the rhizome of the vegetable. Lightly stir fried, it has a very crunchy texture, while it becomes starchy and potato-like if grated. Quite yummy!

This is a variation of the Kinpira Gobo recipe that I posted previously, and is a great side dish to make ahead. It is also a good recipe to make on weekdays as it can be ready very quickly.

150g lotus root (approximately 1/2 of a root)
1 Togarashi (Japanese dried chilies), cut up (optional)
1 tablespoon Cooking sake
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon powdered dashi stock
sesame seed oil

1. Peel the skin of the lotus root and cut it lengthwise, then slice it thinly crosswise. Put it immediately in water with a little vinegar, as it will begin to discolor immediately. Drain well.

2. Heat the sesame seed oil in a frying pan and add the chili. Add the lotus root and stir fry.

3. Add the powdered dashi stock, sake, mirin, sugar, and soy sauce.  Continue to stir fry until the liquid is reduced.

This is a great recipe to enjoy the crunchy texture of lotus root. Hope you enjoyed this recipe!

xoxo, K

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