Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish. 

Kinpira Renkon (Japanese Lotus Root Stir Fry)

INGREDIENTS

• 8 oz lotus root (renkon) (3", 7.6 cm)
• 1 cup water (for soaking lotus root)
• 1 tsp rice vinegar (for soaking lotus root)
• 1 dried red chili pepper
• 1 Tbsp sesame oil (roasted)
• ½ Tbsp toasted white sesame seeds

Seasonings

• 1 Tbsp sake
• 1 Tbsp mirin
• ½ Tbsp 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 be 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 an airtight container and keep in the refrigerator for up to 3-4 days.

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