Kinpira lotus root レンコンのキンピラ

japanese cake

One evening, I opened a package of cleaned and boiled lotus root or renkon レンコン.  I used a portion of the package for another dish but I had some left over. I decided to make kinpira of lotus root. レンコンの金平.  Although I have posted lotus root kinpira before, this one is cut differently and cooked for a much shorter time which gave it a different texture from the other one I posted. I also have posted many variations of kinpira with burdock root or gobo 牛蒡 as the most popular. “Kinpira” is a Japanese style of braising. First the food is sautéed in vegetable oil with dark sesame oil added, then seasoned with mirin and soy sauce.

To retain a nice crunchy texture, I cut the lotus root (2/3 package) in half length wise first and then sliced rather thinly in half moon shapes. Since this packaged lotus root has already been cleaned and boiled, I did not have to do any other preparation such as soaking in water with vinegar. I removed the excess moisture from the slices by spreading them on a sheet of paper towel and blotting them dry. I put vegetable oil (1 tbs) and dark sesame oil and red pepper flakes (amount arbitrary) in a wok and then added the sliced lotus root and sautéed for a few minutes until the oil coated the surface (see below).

I then add mirin (1 tbs) and soy sauce (1 tbs) and braised it until liquid was almost all evaporated.

This is quite different from burdock root or daikon kinpira especially in texture. The lotus root had a nice crunchy texture. This was a good small dish to have it with sake. If I seasoned it more strongly, this would go well with white rice as well.

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