Japan
Renkon Kinpira — Ibaraki Lotus Root Stir-Fry
Lotus root cooked in a sweet soy seasoning with red chile. Use a knife, bowl and frying pan.
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Japan
Lotus root cooked in a sweet soy seasoning with red chile. Use a knife, bowl and frying pan.
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3 clear steps
Peel the lotus root. Mix 600 ml water with 2 tablespoons rice vinegar, soak the root briefly, then cut into batons and drain. The soaking water is not part of the sauce.
Remove the chile seeds and slice the chile into rings. Mix the sake, soy sauce and sugar in a small bowl.
Heat the oil in a frying pan, add the chile and lotus root, and stir-fry. Add the mixed seasoning and cook, stirring, until the lotus root is tender with a little bite and the seasoning coats it.
Recipes from the same place, or built on the same ingredients.
