Name: Kinpira Renkon (Japanese Lotus Root Recipe)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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)

5 from 6 votes

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Servings servings

JUMP TO RECIPE & VIDEO

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, or Fried Lotus Root!

Featured Comment

From Stef: “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!!!”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This stir-fried lotus root offers a delicious, crunchy texture.
A great side dish to complement any Japanese meal.
It’s a savory and healthy vegetable dish.

Lotus Root

The lotus root, known as “Renkon” in Japanese, is the edible stem of the lotus plant. Its unique crunchy texture makes it a popular choice in stir-fries, salads, and various dishes. It also provides health benefits as a rich source of vitamin C and dietary fiber (source).

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Stir-fried Lotus Root:

Ingredient list for Stir-fried lotus root.

Lotus root – Pick a fresh lotus root that is heavy, thick, plump, and has glossy skin with no scratches. If you can see the cut section, ensure that the color has not changed to brown or that the holes are not dark.
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.

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!

Recipe 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.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

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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)

5 from 6 votes

Prep: 5

Cook: 5

Total: 10

Servings: 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.

Print Recipe Pin Recipe

Equipment

1 Frying pan, , 22cm (9 inches)

Ingredients

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: 1servingCalories: 124kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 3g

This nutritional information is estimated and provided for general reference only.

Course: Side Dish

Cuisine: Japanese

Keyword: kinpira renkon, lotus root recipe

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 6 votes (3 ratings without comment)

8 Comments

Fen says:

Nov 14, 2024 at 10:14 AM

I’m very slow at cooking, so I LOVED how quickly I could make such a flavorful dish in just a few minutes! I liked the little bit of heat the dried chili added. I didn’t have mirin so I substituted with Chinese rice wine. I also added half a teaspoon of brown sugar and threw in a few slices of daikon. Thank you for a simple, fast, delicious recipe!

1. Juri Austin says:
  
  Nov 14, 2024 at 10:56 AM
  
  You are very welcome, Fen! Thanks for sharing your feedback!
  
Stef says:

May 6, 2024 at 9:43 AM

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!!!

1. Juri Austin says:
  
  May 6, 2024 at 11:01 AM
  
  Thanks for trying this recipe, Stef! I’m happy to hear you love it!
  
Donna Jorgensen says:

Feb 16, 2024 at 7:56 PM

Loved this recipe. Thank you.

1. Juri Austin says:
  
  Feb 17, 2024 at 4:17 AM
  
  Thank you for the rating, Donna!
  
Donna Jorgensen says:

Feb 16, 2024 at 7:54 PM

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

1. Juri Austin says:
  
  Feb 17, 2024 at 4:17 AM
  
  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!