Kinpira Renkon (Lotus Root)
User Reviews
4.8
Kinpira Renkon (Lotus Root)
Description
This Kinpira Renkon recipe features lotus root peeled, thinly sliced, and soaked briefly in lightly vinegared water to prevent discoloration. Stir-frying begins with toasted sesame oil, in which the lotus root cooks until nearly translucent yet preserving a crisp bite. Dried red chili pepper slices add a gentle heat, adjustable by keeping or removing seeds.
A seasoning mixture of sake, mirin, sugar, and soy sauce is added sequentially, allowing alcohol to evaporate first before adding soy sauce to avoid burning. The result is a glossy, lightly sweet, and savory glaze coating the lotus root. Toasted white sesame seeds sprinkled at the end offer a nutty aroma and slight crunch.
This dish can be served hot, lukewarm, or chilled, fitting well as a side in Japanese meals or as part of a bento box. It provides a balance of contrasting textures—crisp lotus root, soft glaze, and crunchy sesame seeds.
Ingredients
- 8 oz lotus root 3 inches, 7.6 cm, aka renkon
- 1 cup water (for soaking the lotus root)
- 1 tsp rice vinegar for soaking the lotus root, unseasoned
- 1 dried red chili pepper
- 1 Tbsp sesame oil toasted
- ½ Tbsp white sesame seeds toasted
For the Seasonings
- 1 Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 Tbsp soy sauce (use gluten-free soy sauce for GF)
Instructions
- Gather all the ingredients.
- Peel 8 oz lotus root (renkon) and cut in half lengthwise.
- Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar (unseasoned) and 1 cup water.
- Soak the sliced lotus root in the vinegared water for 3–5 minutes to prevent discoloration. Then, drain the water well.
- Cut the end of 1 dried red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.
- In a large frying pan, heat 1 Tbsp toasted sesame oil on medium heat and add the lotus root to stir-fry.
- Once the lotus root is almost translucent (80% cooked), add 1 Tbsp sake, 1 Tbsp mirin, and ½ Tbsp sugar. Let the alcohol evaporate (until there‘s no more alcohol smell).
- Add in the red chili pepper and 1 Tbsp soy sauce and stir to combine. We add the soy sauce last, as it can burn easily.
- When the liquid is almost gone, add ½ Tbsp toasted white sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in an airtight container and keep in the refrigerator for up to 3–4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 263mg | 11% |
| Potassium | 323mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 25mg | 28% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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