Kinpira Renkon Recipe

Kinpira renkon is a kind of Japanese stir fry made with lotus roots. It is a traditional side dish and a household favourite across Japan.

What is Lotus Root?

Lotus root is an ingredient that we don’t often see in western supermarkets, but it has pride of place in plenty of Asian dishes. It has a mild, slightly sweet flavour and crunchy texture, making it an incredibly versatile ingredient. Even when cooked, it will retain its crisp texture.

How Do You Cook Lotus Root?

One of the most popular ways to cook lotus root is via the method of ‘kinpira’, which is a Japanese cooking style that translates to ‘saute and simmer’. This method is often used to stir-fry many kinds of root vegetables with delicious sauces. As with most recipes, you’ll find slight variations with kinpira renkon, but most basic recipes will braise the lotus root in sake, mirin and soy sauce. Have a go at making kinpira renkon with our recipe below - if you’re not sure where to find lotus root, check out our online Japanese grocery store!

Ingredients for Kinpira Renkon

• 200g lotus root, peeled and sliced into thin rounds
• 200ml water
• 1tsp rice vinegar
• 1tbsp sesame oil
• 1tbsp sake
• 1tbsp mirin
• 1tbsp sugar
• 1tbsp soy sauce
• 1tsp sesame seeds

How to Make Kinpira Renkon

1. Soak the lotus root slices in the water and rice vinegar for 10 minutes. Drain and dry with paper towels.
2. Heat the oil in a large wok and add the lotus root, stir-frying for several minutes on a medium heat until it turns translucent.
3. Add the sake, mirin and sugar. Stir-fry until the liquid is gone.
4. Add the soy sauce before taking off the heat and sprinkling with sesame seeds.

You could also add some chilli flakes for an extra kick - there are plenty of ways to experiment with this simple dish! If you’re new to cooking with lotus root, you can find everything you need right here at Oriental Mart.