Kinpira Renkon
Kinpira Renkon is a quick Japanese side dish with crisp-tender lotus root glazed in a sweet-savory soy seasoning. Nutty sesame, gentle heat from chili, and the root's fresh crunch make it deeply satisfying despite its simplicity.
Ingredients
Renkon
- 250 glotus root, peeled if needed and thinly sliced into 2-3 mm rounds or half-moons
- 500 mlwater
Kinpira seasoning
- 20 mlsoy sauce
- 20 mlmirin
- 15 mlsake
- 5 gsugar
- 1 gdried chili flakes
For stir-frying and finishing
- 10 mlsesame oil
- 8 gtoasted sesame seeds
Instructions
- 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.
- 2
In a small bowl, stir together the soy sauce, mirin, sake, sugar, and dried chili flakes until the sugar is mostly dissolved.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best 15-minute timing, buy a small, straight lotus root and slice it very thinly.
- •If you prefer a sweeter kinpira, increase the sugar to 8 g; for a sharper savory finish, add an extra 5 ml soy sauce.
- •A pinch of ichimi togarashi can replace the dried chili flakes.
- •Kinpira renkon keeps well for 2 days refrigerated and is excellent in a bento.
Background
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.
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