Kinpira Renkon

Nutrition · per serving

Steps

1. 1

   Slice the lotus root very thinly for quick cooking. Put it into a bowl with the water as you work to prevent discoloration, then drain well before cooking so it fries rather than steams.

   250 g lotus root, peeled if needed and thinly sliced into 2-3 mm rounds or half-moons500 ml water
2. 2

   In a small bowl, stir together the soy sauce, mirin, sake, sugar, and dried chili flakes until the sugar is mostly dissolved.

   20 ml soy sauce20 ml mirin15 ml sake5 g sugar1 g dried chili flakes
3. 3

   Heat a frying pan over medium-high heat and add the sesame oil. When the oil is hot and fragrant, add the drained lotus root and stir-fry for 3-4 minutes, tossing often, until the slices turn slightly translucent with a little crispness still in the center.

   10 ml sesame oil250 g lotus root, peeled if needed and thinly sliced into 2-3 mm rounds or half-moons
4. 4

   Pour in the seasoning mixture and cook for 2-3 minutes, stirring constantly, until the liquid reduces to a shiny glaze that lightly coats the lotus root. If the pan dries out before the lotus root is just tender, lower the heat briefly; the finished texture should be crisp-tender, not soft.

   20 ml soy sauce20 ml mirin15 ml sake5 g sugar1 g dried chili flakes250 g lotus root, peeled if needed and thinly sliced into 2-3 mm rounds or half-moons
5. 5

   Turn off the heat and sprinkle over the toasted sesame seeds. Toss once more, then serve warm or at room temperature as a small side dish with rice.

   8 g toasted sesame seeds

Origin & History

Kinpira is a classic Japanese cooking style in which vegetables are stir-fried and then seasoned with soy-based sweet-savory braising liquid. Renkon, or lotus root, is a popular choice because its crisp texture holds up beautifully and its holes are considered auspicious in Japan, symbolizing a clear view of the future.