I just recently returned from a family trip to Hungary, where the food was heavy on rich meaty dishes, but light on veggies. I found myself craving one of my meatless meals where I make an array of plant based dishes so there’s a variety of textures, colors, and flavors to make dinner exciting.  Yakimatsu is a powerful player in my arsenal of quick veggie sides. It’s ready in minutes, it’s a perfect side for any protein, and it’s made with only a handful of pantry ingredients. This speedy stir fry is tangy from the ponzu sauce while toasted sesame oil lends nutty richness, and a sprinkling of scallions adds a fresh bite.

This dish, with just regular mushrooms, has been on our menu since 1979! I know crazy. But it’s a time tested recipe that has savory flavor, likable ingredients, and a taste that doesn’t get old. It’s delicious whether you keep it simple with basic mushrooms and bottled sauce or extra special with some fancy mushrooms and homemade ponzu.

Use a Variety of Mushrooms for Yakimatsu!

This dish is all about the mushrooms. I select a variety for both visual appeal and to provide lots of different textures and flavors. Shiitakes, oysters, cremini, enoki, baby bellas, beech…they’re all good. And even good old button mushrooms all have their own distinctly different look, flavor, and texture.

Prep for Yakimatsu

Like all stir fries, prep is key for Yakimatsu. The actual cooking time is just about 5 minutes, so everything has to be prepped and within reach. Prep your veggies and have your ponzu sauce and sesame oil close. By the way, homemade ponzu sauce is so easy to make and is amazing here, but the bottled stuff will be great too.

Now it’s time to prep the mushrooms. I know the prevailing wisdom is to just gently brush dirt off mushrooms rather than wash them. That’s a no from me. I thoroughly wash mushrooms because that dirt can really cling to them and I feel that brushing them can actually rub the dirt in. So instead I wash them quickly under running water and dry them thoroughly. Then I use high enough heat that I don’t worry about the dreaded mushiness.

Yakimatsu Stir Fry Time!

Usual rules of stir fries apply here:

• Get your pan good and hot before adding the oil. This means heating it for several minutes.
• Have all your ingredients prepped and ready.
• Use high heat and keep everything moving in the pan.

And for good measure, I let the mushrooms sit undisturbed for 1 minute before stirring. I know this goes against the rule I just mentioned but mushrooms have a ton of water. And like other extra moist ingredients (such as ground meats) you need that heat plus lack of movement to get a good sear on your food.

Stir in the toasted sesame oil:

Mince the scallions to top the yakimatsu.

I like to also sprinkle some Shichimi togarashi chile on top for a little tickle of heat.

Yakimatsu makes a wonderful side to any number of dishes, and it pairs exceptionally well with these Japanese style pickles. I also like to serve it with other veggie forward plates like my fave Spinach, Air Fryer Tofu, Braised Peppers, or this Eggplant Salad.  I hope you love this earthy and tangy mushroom stir fry as much as I do. Give it a try and let me know, we love hearing from you!

Yakimatsu

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: serves 4
• Category: side
• Cuisine: Japanese

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Ingredients

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• 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
•  1 pack enoki mushrooms (about 5 ounces)
• ½ large onion
• ½ cup homemade or bottled ponzu sauce
• 3 Tablespoons vegetable oil
• 2 teaspoons sesame oil 
• 1 Tablespoon minced scallion for garnish
• Shichimi togarashi chile to taste

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Instructions

1. Slice the onion thin and set aside.
2. Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing. 
3. Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
4. Separate the mushrooms into small clusters. Set aside.
5. Heat a large pan over medium heat for several minutes.
6. Add the oil and swirl it around the pan. 
7. Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges. 
8. Next raise the heat to high and add the onions.
9. Stir-fry for 1 minute, moving the food in the pan constantly.
10. Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
11. Add the sesame oil and toss to combine.
12. Serve yakimatsu immediately garnished with scallions and shichimi togarashi.

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Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish

Need to get out of a side dish rut? I’ve got you. This Japanese style stir fried lotus root dish, known as Kinpira Renkon, will help you shake things up. It’s a quick and simple veggie side that delivers phenomenal flavor, and complements just about any main dish.  It’s even delicious cold, and is often packed in Japanese lunches the next day. Kinpira Renkon is a veggie dish for the veggie haters, so let’s get into it.

Renkon (Lotus Root)

Lotus root not only looks really cool, it also has a wonderfully crunchy texture and mildly sweet flavor. Throughout Asia, it is enjoyed in soups and stews, fried to make delicious chips, added to stir fries, and even blanched and added to salads. It has lots of health benefits, from improving digestion to lowering blood pressure. Lotus root looks not unlike potatoes or other root vegetables, until you cut into it.

I start making Kinpira Renkon by first peeling and slicing the lotus root, and then soaking it in water with a little vinegar. This prevents the lotus root from turning brown. Keep the lotus root soaking until you’re ready to cook. Then drain it fully and proceed.

Kinpira

Kinpira is a Japanese method of cooking that loosely translates to ‘sauté and simmer’. (For another kinpira recipe, try this burdock root dish) First the vegetable gets stir fried, and then a sweet and savory sauce is added.  The sauce has all the usual Japanese suspects: sake, mirin, and soy sauce. You know these ingredients get used frequently on this blog, so I hope they have a permanent place in your pantry.

Lotus root has a tendency to stick to each other and the pan, so use a pair of chopsticks, wooden spoon, or a spatula to keep things moving.

I love to serve Kinpira Renkon with rice and several other plant based dishes for a meatless dinner. Try it with:

• Shanghai Bok Choy
• Brown Butter Enoki
• Broccoli with Ume

I hope this drags you out of your same old, same old veggie side dish rut. Give it a try and let me know what you think, comment and rate on the recipe below and show off your creation by tagging @funkyasiankitchen, we love hearing from you!

Kinpira Renkon

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• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: serves 4
• Category: side
• Cuisine: Japanese

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Ingredients

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• 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  

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Instructions

Make the sauce:

1. Combine the sake, mirin, water, sugar, salt, and soy sauce.
2. Stir until the sugar is dissolved.
3. Set aside.

For the Lotus Root:

1. Combine 2 cups of water with the vinegar in a bowl and set aside. 
2. Peel the lotus root and cut it in half lengthwise.
3. 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.
4. 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.
5. Add the sauce and continue to stir fry, cooking for several minutes until the sauce has reduced to a glaze.
6. Add the sesame seeds and chili flakes, toss to combine.
7. Transfer to a dish and serve immediately.

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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