Asawa's Recipes

Lotus-root Stir-fry (蓮根のきんぴら) Renkon no Kinpira

Fresh local lotus-root is available from autmun to winter. Root vegetables are the perfect ungredients to literally warm you up in this chilly season. The Kinpira stir-fry style with sugar and soy sauce is applicable to other root vegetables as well such as Gobou, carrots etc.

Ingredients (serves 3-4):

  • 200-250g Lotus-roots (蓮根Renkon)
  • 3 dried chilis (remove seeds if you don’t like spicy dish, chop with seeds if you like it spicy!)
  • 1 big spoon Sesame oil
  • 2 big spoon Soy Sauce
  • 1 big spoon Sugar
  • 1 big spoon Cooking rice wine
  • 1 big spoon Mirin
  • 1 big spoon sesame seeds

Cooking

1. Wash, peel and slice lotus-root into 0.5cm.

2.  Heat sesami oil and chilli in the pan.

3. Add sliced lotus root and stir for 3min.

4. Add 1/2 cup (100ml) of water and add soysauce, sugar, sake and mirin and mix gently.

5. Cover the pan with medium heat for 5 min and stir every 1-2 min.

6. Sprinkle sesami seeds when you transfer to a plate/bowl.

Itadakimasu!


6 Comments on “Lotus-root Stir-fry (蓮根のきんぴら) Renkon no Kinpira

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  2. Another amazing recipe! I cooked this and some Tori no Karaage tonight as a tasty surprise for my Wifey to celebrate a month of marraige 🙂 Was soo tasty but I think I went a bit crazy with the chillies, oops!

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