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.

Stir-fried lotus root served in a bowl.

Lotus root, a healthy vegetable commonly used in Asian cuisine, takes center stage in this recipe. If you find a fresh lotus root at your local grocery store, don’t miss the chance to try this stir-fried lotus root, kinpira renkon – a perfect side dish for any meal, offering a delicious crunchy texture!

    This recipe is for you if:
  • You love lotus root.
  • You are looking for Japanese lotus root recipe.
  • You want to make stir-fried lotus root.

Let’s get started!

📋 Ingredients

Here’s what you will need (amounts are in the recipe card below).

Ingredient list for Stir-fried lotus root.
  • Lotus root – See below
  • Dried chili pepper – Adds a touch of heat and depth to the dish.
  • Sake – A Japanese rice wine that contributes a nuanced depth of flavor to the recipe.
  • Soy sauce – A traditional Japanese condiment made from soybeans, salt, and flour. It imparts a rich umami flavor to any ingredients it’s paired with.
  • Mirin – A type of alcohol made from glutinous rice and koji rice. It adds sweetness and enhances the overall flavor of the dish.
  • Sesame oil – Adds an enticing aroma to the dish. You can substitute it with other types of oil.
  • Toasted sesame seeds – For the garnish. Feel free to omit them; chopped scallions (or green onions) can be a flavorful substitute.

Lotus Root (Renkon)

Lotus root (Renkon in Japanese) is one of the popular root vegetables harvested in fall and winter, known for its crunchy texture and mild flavor. In Japanese cooking, it’s featured in stir-fries, fried dishes, and salads, offering both deliciousness and health benefits. It’s rich in vitamin C and dietary fiber (source).

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

🔪Instructions

How to make it is so simple and easy. Let me show you how!

How to cook Stir-fried lotus root.

1. Peel the lotus root using a vegetable peeler and slice it into thin quarter rounds.

How to cook Stir-fried lotus root.

2. Soak the lotus root slices in water for 5 minutes, then thoroughly drain to prevent discoloration.

How to cook Stir-fried lotus root.

3. Remove the seeds from the chili pepper and chop.

How to cook Stir-fried lotus root.

4. 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.

How to cook Stir-fried lotus root.

5. Add sake, mirin, and soy sauce to the pan.

How to cook Stir-fried lotus root.

6. Stir-fry until the liquid reduces, leaving a glossy texture on the lotus root. Turn off the heat, and transfer the kinpira to a serving dish.

Serve

How to cook Stir-fried lotus root.

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!

Helpful Tips

  • Prevent Discoloration: Lotus roots turn black when cut and exposed to air. To prevent this discoloration, soak them in water or vinegar water for about 5 minutes immediately after cutting.
  • Add Spice: If you’re a fan of spicy food, feel free to enhance the heat by adding more dried chili pepper for that extra kick. Another flavorful option is to sprinkle shichimi togarashi, a Japanese spice mix.

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.

Thanks For Stopping By!

Stir-fried lotus root served in a bowl.

Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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Stir-fried lotus root served in a bowl.

Kinpira Renkon (Japanese Lotus Root Recipe)

5 from 4 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2 servings
Author: Juri Austin
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.

Equipment

  • 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.
    If you’re a fan of spicy food, feel free to enhance the heat by adding more dried chili pepper for that extra kick. Another flavorful option is to sprinkle shichimi togarashi, a Japanese spice mix.

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 3g
Course: Side Dish
Cuisine: Japanese
Keyword: kinpira renkon, lotus root recipe
Did You Make this recipe?Please Leave a star rating!

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4 Comments

  1. Thank you for this delicious vegetable recipe. The lotus root texture in this dish is an absolute delight!