Ingredients
Scale
- 1 pound lotus root (renkon)
- 2 teaspoons rice vinegar (for soaking lotus root)
- ¼ teaspoon crushed chili flakes
- 1 Tablespoon neutral oil
- 1 Tablespoon toasted sesame oil
- ½ Tbsp toasted white sesame seeds
Sauce:
- 2 Tablespoons sake
- 2 Tablespoons mirin
- 2 Tablespoons water
- 2 teaspoons sugar
- 2 Tablespoons soy sauce
- ¼ teaspoon salt
Instructions
Make the sauce:
- Combine the sake, mirin, water, sugar, salt, and soy sauce.
- Stir until the sugar is dissolved.
- Set aside.
For the Lotus Root:
- Combine 2 cups of water with the vinegar in a bowl and set aside.
- Peel the lotus root and cut it in half lengthwise.
- Thinly slice the lotus root and add it to a bowl of vinegar water. Let it soak for several minutes and then drain and set aside when you are ready to cook.
- Heat a large 12” frying pan over medium high heat for several minutes. Add the oil, sesame oil, and lotus root to the pan. Cook for 2-3 minutes, stir-frying and moving the lotus root around the pan.
- Add the sauce and continue to stir fry, cooking for several minutes until the sauce has reduced to a glaze.
- Add the sesame seeds and chili flakes, toss to combine.
- Transfer to a dish and serve immediately.
Notes
*Kinpira renkon is delicious hot or cold and is often served in lunch boxes. Leftovers can keep in the fridge for several days.
Keywords: lotus root, stir fry, healthy, japanese, vegan