Learn the fundamental way to prepare lotus root and make an addictive kinpira that maximizes its natural flavor. This recipe is packed with tips for achieving a perfectly crisp texture without fail. It's also ideal as a make-ahead side dish that will complement your rice and enrich your daily meals.
Ingredients
Main Ingredients (2 servings)
- Lotus Root 200g
Seasonings
- Salt 2 tsp
- [A] Soy Sauce 1/2 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Chicken Stock Granules 1/2 tsp
- [A] Sliced Dried Red Chili Pepper (optional)
- [A] Sesame Oil 2 tsp
- Toasted Sesame Seeds (generous amount)
Steps
- Wash 200g of lotus root by scrubbing off dirt from its surface with aluminum foil under running water.
- Cut the washed lotus root in half lengthwise, then slice thinly. This is a key tip! To ensure even cooking, it's important to slice to a consistent thickness.
- Bring 1 liter of water to a boil in a frying pan, stirring in 2 tsp of salt.
- In a bowl, combine 1/2 tbsp soy sauce, 1 tbsp cooking sake (rice wine), 2 tbsp mirin (sweet rice wine), 1/2 tsp chicken stock granules, sliced dried red chili pepper (if desired), and 2 tsp sesame oil. Mix well to create the sauce mixture.
- Once the water is boiling, add the sliced lotus root.
- Blanch for about 2 minutes over medium heat. This is a key tip! Blanching once prevents the starch from making the dish too thick, ensuring a crisp texture and a pleasant mouthfeel.
- After 2 minutes, taste a thicker piece of lotus root. If it's not raw, drain immediately in a colander. Do not rinse with water as this will wash away the seasoning.
- Clean the frying pan used for blanching the lotus root. This is a key tip! Starch residue can cause sticking, so be sure to wash the pan before proceeding.
- Add the prepared sauce mixture to the cleaned frying pan.
- Return the drained lotus root to the frying pan.
- While the lotus root is still hot, before turning on the heat, thoroughly coat it with the sauce. This is a key tip! Coating well before heating prevents uneven seasoning and ensures a consistent flavor.
- Once coated, turn the heat to medium-low and cook, stirring, until the sauce thickens and coats the lotus root.
- When the sauce has reduced and the sizzling sound changes from a gentle simmer to a more vigorous sizzle, turn off the heat.
- After turning off the heat, add a generous amount of toasted sesame seeds and crush them slightly with your hands as you add them.
- Stir everything together quickly. If any moisture remains, briefly heat it over the stove to evaporate before serving. Enjoy!
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