Kinpira Renkon (Lotus Root)

The actual name, Kinpira Renkon , comes from the cooking technique “Kinpira,” which is a Japanese cooking style of “saute and simmer.”

Kinpira Renkon (Lotus Root)

Ingredients

• 3 inch lotus root (renkon) (230 g = 8.2 oz)
• 1 cup water for soaking lotus root
• 1 tsp rice vinegar for soaking lotus root
• 1 dried red chili pepper
• 1 Tbsp sesame oil
• ½ Tbsp white sesame seeds (roasted/toasted)

Seasonings

• 1 Tbsp sake
• 1 Tbsp mirin
• ½ Tbsp granulated sugar
• 1 Tbsp soy sauce (gluten-free soy sauce for GF)

Instructions

1. Gather all the ingredients.
2. Peel the lotus root and cut in half.
3. Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar and 1 cup water.
4. Soak the sliced lotus root in vinegar water for 3-5 minutes to prevent discoloration. Then drain the water well.
5. Cut the end of red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.
6. In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry.
7. Once the lotus root is almost translucent (80% cooked), add sake, mirin, and sugar. Let the alcohol evaporate (until no more alcohol smell).
8. Add in the red chili pepper and soy sauce and stir to combine. We add soy sauce last, as it can easily burnt.
9. When the liquid is almost gone, add sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in the airtight container and keep in the fridge for up to 3-4 days.

https://www.justonecookbook.com/kinpira-renkon-lotus-root/