How To Make Kinpira Renkon (Japanese Braised Lotus Root)
Kinpira is a beloved Japanese side dish, created by stir-frying and simmering root vegetables in a delectable sweet and savory sauce. Typically, these vegetables are thinly sliced or julienned, then cooked with seasonings like soy sauce, sugar, sake, and mirin.
One charming point about Kinpira is its ease of preparation. You can also store it in the fridge for a few days, making it a versatile addition to your meals, whether it's a regular dish, bento lunchbox side, or a tasty sake accompaniment.
What sets Kinpira apart is its unique texture—slightly crunchy and firm yet tender. The root vegetables retain their crispness due to the quick cooking method, while also absorbing the rich seasonings during simmering. This delightful textural contrast pairs excellently with rice.
Traditionally, carrots, lotus root (renkon), and burdock (gobo) are the mainstays in Kinpira recipes. We previously shared a recipe for Kinpira using gobo, but in this article, we'll introduce you to Kinpira Renkon.
Renkon, known as "lotus root" in English, might give the impression of being a lotus root, but it's actually an enlarged "stem" of the lotus plant. Despite this, it's referred to as "蓮(ren=lotus) 根(kon=root)" in both Japanese and English due to its root-like appearance.
The key to perfect Renkon Kinpira is a quick cooking process to preserve that delightful crunch. Enjoy the cooking process and savor the savory delight of Renkon Kinpira!
Overview
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 200g Renkon (lotus root)
- 2 tsp Sugar
- 2 tsp Cooking Sake
- 2 tsp Mirin
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Sesame Seeds, as needed
- Sliced Chili Pepper, as needed
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