Side DishAppetizer

Kinpira Renkon

Name: Kinpira Renkon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 250 g lotus root peeled and thinly sliced into 3mm rounds; 100 g carrot peeled and cut into thin matchsticks; 1 tsp rice vinegar; 1 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 0.25 tsp dried red chili flakes (optional); 1 tsp toasted sesame seeds

A classic Japanese side dish featuring crunchy lotus root and carrot stir-fried in a sweet and savory glaze. This simple recipe highlights the delightful texture of the vegetables and is ready in under 30 minutes.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 126 kcal

Vegetarian

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 glotus root, peeled and thinly sliced into 3mm rounds
100 gcarrot, peeled and cut into thin matchsticks
1 tsprice vinegar
1 tbspsesame oil
0.25 tspdried red chili flakes(optional)

sauce

2 tbspsoy sauce
2 tbspmirin
1 tbspsake
1 tspsugar

garnish

1 tsptoasted sesame seeds

Equipment

large skillet · large bowl · colander · cutting board · knife · whisk · small bowl

The method

Step by step

1
Place the prepared lotus root slices in a bowl of cold water and stir in the rice vinegar. Let soak for 10 minutes to prevent browning.
About 10 min
Cook’s note: Soaking in acidulated water is crucial for keeping the lotus root's color bright.
2
While the lotus root soaks, prepare the carrot matchsticks.
3
In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar is dissolved.
About 2 min
Cook’s note: Preparing the sauce ahead of time ensures even seasoning when you add it to the hot pan.
4
Drain the lotus root thoroughly in a colander.
About 1 min
Cook’s note: Pat the lotus root dry with a paper towel to prevent oil from splattering during frying.
5
Heat the sesame oil in a large skillet or wok over medium-high heat.
About 1 min
6
Add the drained lotus root and carrot matchsticks to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.
About 4 min
Cook’s note: Keep the vegetables moving in the pan to ensure they cook evenly.
7
Stir in the optional dried red chili flakes and cook for 30 seconds until fragrant.
About 1 min
8
Pour the sauce mixture over the vegetables and reduce the heat to medium.
9
Simmer, stirring occasionally, for 3-4 minutes until the liquid reduces to a thick glaze that coats the vegetables.
About 4 min
Cook’s note: Watch carefully as the liquid reduces to prevent the sugars from burning.
10
Remove the skillet from the heat, sprinkle with the toasted sesame seeds, and toss to combine before serving.
About 1 min

Per serving

Nutrition

64%Score

Calories: 125.9kcal
Protein: 2.6g
Carbs: 18.4g
Fat: 4.2g
Fibre: 4g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

This dish can be enjoyed chilled, at room temperature, or gently reheated in a pan or microwave.