25min 4 ppl
Renkon Kinpira
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 5 steps
Easy: ≤30 min and ≤6 steps
120 kcalper person
Protein 2g
Carbs 16g
Fats 5g
About this dish
Thinly sliced lotus root stir-fried until the edges turn translucent, then glazed with soy, mirin and a little sugar. The same kinpira technique as the burdock version, with a lighter, crunchier result.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Lotus rootsliced into half-moons300 g
Dried Goods
- Caster sugar10 g
Spices & Seasonings
- Dried Red Chilliesdeseeded and sliced1
- Toasted sesame seeds5 g
Oils & Condiments
- Sesame Oil15 ml
- Soy sauce30 ml
- Mirin20 ml
Utensils
- Chopping board
- Sharp knife
- Large frying pan
Method
1
Peel the lotus root and slice thinly into half-moons, then soak in cold water for 5 minutes to remove bitterness.
Approx. 4 minutes
2
Drain the lotus root well.
Approx. 2 minutes
3
Heat the sesame oil in a frying pan over medium-high heat and stir-fry the lotus root for 4 minutes until starting to turn translucent at the edges.
Approx. 4 minutes
4
Add the sliced dried chilli, soy sauce, mirin and caster sugar and stir-fry for 6 minutes until glazed and lightly caramelised.
Approx. 6 minutes
5
Scatter with toasted sesame seeds and serve warm or at room temperature.
Approx. 2 minutes
