Japanese Lotus Root Stir-Fry, or “Kinpira Renkon” きんぴられんこん, is a savory and sweet Japanese side dish. It can be served when it is either warm and cold!
Kinpira is a Japanese cooking style that combines simmer, saute and stir-fry. Root vegetables such as carrots, burdock, and lotus roots are often used in kinpira dishes.
The name of the dish “kinpira” has the meaning of strength and has an indirect relation to the Japanese old tale “Kintaro”. During the Edo period, there was a popular heroic story featuring Kinpira Sakata 坂田金平, the son of the folk hero “Kintoki Sakata 坂田金時”, also known as “Kintaro 金太郎”. Kinpira Sakata, also referred simply as Kinpira, is said to be a rare power who is so strong that is unbeatable!
|Lotus Root||2 sections (16oz / 450g)|
|[SAUCE] Soy Sauce||1½ Tablespoons|
|[SAUCE] Mirin||1½ Tablespoons|
|[SAUCE] Sugar||1 Teaspoon|
|[SAUCE] White Sesame Seeds||1 Teaspoon|
- Peel off the skin of the lotus roots and cut into slices. Then further cut the lotus roots into half or a quarter of a circle. (After cutting the lotus roots into pieces, you may soak them in water with a dash of rice vinegar for a few minutes, then pat dry with a kitchen paper before cooking in order to avoid them turning purple through oxidation.)
- With a vegetable peeler, peel half of a carrot into thin strips.
- Heat some oil in a fry pan on medium heat and cook the lotus root until soft.
- Add the carrot and pour in [SAUCE] ingredients and mix well to make sure the lotus root pieces are all coated.
- When the sauce turns slightly thicker and liquid is significantly reduced, serve immediately.
Recipe adapted from [here]