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Simmered Lotus Root (Renkon no kimpira)

Ingredients

  • 1/2 lbs lotus root net weight about 250g
  • 2 cups water + 2 tsp vinegar for soaking
  • 1 small carrot julienned
  • 1 T black fungus soaked in warm water to soften, julienned
  • Seasoning
  • 1 tbsp toasted sesame oil 15ml
  • 1.5 tbsp sake 22ml
  • 1.5 tbsp mirin 22ml
  • 1 1/2 tsp organic cane sugar 6g
  • 3 1/2 tsp Japanese soy sauce 17ml // tamari for gluten free
  • 2 tsp toasted sesame seeds 8g
  • 1 fresh or fried chili pepper sliced thinly into rounds, optional

Instructions

  • Peel and rinse the lotus root. Cut it in half and then thinly slice about 4-6mm thickness. Add the vinegar to the water and soak the lotus root in the vinegary water for about 3 minutes.
  • Julienned carrots and black fungus. Set aside.
  • De-seed and finely chop the chili pepper or slice into thin rings.
  • Heat sesame oil over medium heat and stir fry the lotus root. Once almost finished cooking (about 75% and starting to look more translucent), add the sake, mirin and sugar. Cook for about 2 minutes or until liquid is mostly evaporated. Add the soy sauce and fry for 1 minute, or until most of the sauce is soaked up. Lastly toss in the chili pepper and sesame seeds. Remove from burner, serve and enjoy!