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Kinpira Lotus Root (Sweet-Salty Stir-Fried Lotus Root)
Serves 2 · About 15 min
Thin slices of lotus root stir-fried in sesame oil with a sweet-salty soy sauce and sugar flavor. A crunchy side dish.
① Cut the lotus root→② Stir-fry→③ Add seasonings and cook down→④ Sprinkle sesame seeds
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Vegetables
Seasonings & dry goods
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How to make it
1
Cut the lotus root
- Peel the lotus root with a peeler
- Put it on the cutting board, cut in half lengthwise, put cut-side down, and cut from the end into slices 2–3 mm thick (half-moons)
- Put 400 ml water and 1 tsp vinegar in a bowl and soak the cut lotus root for 5 min (this keeps the cut sides from turning dark)
- Drain in a colander and pat dry with paper towels
How to tell it's doneEverything is cut, and the lotus root has been patted dry.
Be carefulIf the thickness is uneven, only the thin pieces burn when you stir-fry. Try to cut them all the same thickness.
2
Stir-fry in sesame oil
- Heat 1 tbsp sesame oil in a frying pan over medium heat
- Add the lotus root, spread it out, and stir-fry, mixing with a spatula
- If using chili, add a pinch now
How to tell it's doneThe lotus root looks a little see-through, with light browning here and there.
3
Add the seasonings and stir-fry until the liquid cooks off
- Add 1 tbsp sake, 1 tbsp sugar, 1 tbsp mirin and 1 tbsp soy sauce
- Keep stir-frying with a spatula until the liquid is gone
How to tell it's doneAlmost no liquid is left at the bottom of the pan, and the lotus root is brown and glossy.
Be carefulWhen the liquid gets low, it can suddenly burn. From here on, don't walk away, and keep stirring.
4
Sprinkle sesame seeds
- Turn off the heat, sprinkle 1 tsp toasted white sesame seeds and mix
- Taste. If it's bland, add 1/2 tsp soy sauce and mix
- Serve
ReadyIt's good warm or cold. Cold leftovers can go in a bento too.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The lotus root is darkishYou didn't soak it in vinegar water in step 1, or it sat too long after cutting. It tastes the same, so you can eat it as is.
It's too hardCut too thick, or stir-fried too short a time in step 2. Next time, cut evenly 2–3 mm thick and stir-fry until see-through.
It burnedThe heat was too high in step 3, or you stopped stirring. Remove the burned parts. Next time, keep stirring once the liquid starts to go down.
The flavor is weakNot enough soy sauce, or the liquid wasn't cooked off enough in step 3. Add soy sauce 1/2 tsp at a time and taste.
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