Japanese Stir-fried Lotus Root Recipe (Kinpira Renkon)
If you’re searching for a delightful lotus root recipe, try this Japanese Stir-fried Lotus Root! This savory and straightforward dish not only promises deliciousness but is also quick to prepare, ready in just 10 minutes.
Looking for lotus root recipes? Try my Lotus Root Soup, Lotus Root Salad, and Fried Lotus Root!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese Stir-fried Lotus Root:
How To Make Japanese Stir-fried Lotus Root: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Soak the lotus root slices in water.
Step 2
Remove the seeds from the chili pepper and chop.
Step 3
Stir-fry sliced lotus root and chopped dried chili pepper.
Step 4
Add seasonings and stir-fry until the liquid reduces.
Garnish it with toasted sesame seeds and enjoy rich and inviting flavors. These crunchy stir-fried lotus roots pair well with Japanese sticky rice and stir-fried yaki udon noodles. Give it a try today!
Storage
Transfer kinpira renkon to an airtight container and keep it in the fridge. It will remain fresh for 3 to 4 days. You can also freeze it. Please put it in a freezer bag and store it in the freezer. It will remain good for one month. Thaw it in the fridge or at room temperature before you eat.
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Leave a Rating!
I hope you enjoy this Lotus Root Recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Kinpira Renkon (Japanese Lotus Root Recipe)
Print Pin SaveEquipment
- 1 Frying pan , 22cm (9 inches)
Ingredients
- ¼ Lotus root, 200g
- ½ Dried chili pepper
- 1 tbsp Sesame oil
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Soy sauce
- 1 tbsp Toasted sesame seeds, for garnish
Instructions
- Prepare Lotus Root: Peel the lotus root using a peeler and slice it into thin quarter rounds. Soak the slices in water for 5 minutes, then thoroughly drain to prevent discoloration.
- Chop Dried Chili Pepper: Remove the seeds from the chili pepper and chop.
- Stir-Fry Lotus Root: Heat a frying pan over medium heat and add sesame oil. Once the oil is hot, add the sliced lotus root and chopped dried chili pepper. Stir-fry for a few minutes.
- Season and Continue Stir-Frying: Add sake, mirin, and soy sauce to the pan. Stir-fry until the liquid reduces, leaving behind a glossy on the lotus root.
- Serve: Turn off the heat, transfer the kinpira to a serving dish, and garnish it with toasted sesame seeds.
Video
Notes
- Storage: Transfer stir-fried lotus root to a food container and keep it in the fridge. Good for 3 to 4 days. Please put it in a freezer bag and store it in the freezer. It will be good for one month.
- Lotus roots turn black when cut and exposed to air. To prevent this discoloration, it’s best to soak them in water or vinegar water for about 5 minutes immediately after cutting.
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Tried Lotus root last week in LAX for the very first time wanted to recreate it at home and this recipe was exactly what i was looking for… will definitely make
It on the regular!!!
Thanks for trying this recipe, Stef! I’m happy to hear you love it!
Loved this recipe. Thank you.
Thank you for the rating, Donna!
Thank you for this delicious vegetable recipe. The lotus root texture in this dish is an absolute delight!
You are very welcome! Thanks for trying the recipe! The unique texture of lotus root is one of the things I particularly enjoy about this dish!