Name: Lotus Root Kinpira
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Lotus Root 200g; 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)

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Original: English

Lotus Root Kinpira

by 食事処さくらの料理教室

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

Scale:

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.
🕒 00:29
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.
🕒 01:22
Bring 1 liter of water to a boil in a frying pan, stirring in 2 tsp of salt.
🕒 02:30
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.
🕒 02:51
Once the water is boiling, add the sliced lotus root.
🕒 03:34
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.
🕒 03:40
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.
🕒 04:23
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.
🕒 04:37
Add the prepared sauce mixture to the cleaned frying pan.
🕒 04:53
Return the drained lotus root to the frying pan.
🕒 05:00
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.
🕒 05:04
Once coated, turn the heat to medium-low and cook, stirring, until the sauce thickens and coats the lotus root.
🕒 05:16
When the sauce has reduced and the sizzling sound changes from a gentle simmer to a more vigorous sizzle, turn off the heat.
🕒 05:57
After turning off the heat, add a generous amount of toasted sesame seeds and crush them slightly with your hands as you add them.
🕒 05:59
Stir everything together quickly. If any moisture remains, briefly heat it over the stove to evaporate before serving. Enjoy!
🕒 06:09