Recipe: Perfect Burdock Root and Lotus Root Kimpira Stir-fry

Ora Chapman
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Recipe: Perfect Burdock Root and Lotus Root Kimpira Stir-fry
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Recipe: Perfect Burdock Root and Lotus Root Kimpira Stir-fry Delicious, fresh and tasty.

Burdock Root and Lotus Root Kimpira Stir-fry. Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

It's a standard dish in our home.

Adding water allows the flavors to absorb and makes it tasty.

From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities.

You can have Burdock Root and Lotus Root Kimpira Stir-fry using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Burdock Root and Lotus Root Kimpira Stir-fry

  1. It’s 1 of Burdock root.

  2. It’s 80 grams of Lotus root.

  3. Prepare 80 grams of Carrot.

  4. You need 2 of Red chili pepper (cut into rounds).

  5. It’s 120 ml of Water.

  6. Prepare 2 tsp of ●Dashi stock granules.

  7. It’s 2 of or more tablespoons ●Soy sauce.

  8. It’s 2 tbsp of ●Sake.

  9. Prepare 2 tbsp of ●Mirin.

  10. Prepare 1 of or more tablespoons ●Soft brown sugar.

  11. Prepare 1 of Sesame oil.

  12. You need 1 of White sesame seeds.

When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry.

I absolutely love the texture of crunchy root vegetables.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.

The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style.

Burdock Root and Lotus Root Kimpira Stir-fry step by step

  1. Scrape off the skin of the burdock root with the back of a knife, chop into 4-5 cm pieces, julienne, then soak in water. Julienne the carrots.

  2. Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds. Soak in water with a small amount of vinegar, then in water, then drain..

  3. Put sesame oil in a heated frying pan, sauté the red chili peppers on low heat, then sauté the burdock root on medium-high heat for about 20 seconds..

  4. Add the carrots and lotus root, then briskly sauté. Add water and the ● ingredients. Bring to a boil on high heat, then reduce to low-medium heat and sauté for 6-7 minutes..

  5. When the liquid reduces almost completely, sauté on high heat for about 20-30 seconds..

  6. Transfer to a dish, and sprinkle with white sesame seeds..

  7. In Step 5, do not cook off all of the liquid..

My recipe is a very simple one that children can enjoy.

Add red pepper, the burdock, carrots and lotus roots.

Stir-fried burdock root is a traditional Japanese dish.

Wash the burdock root thoroughly to remove dirt.

Soak the burdock slices in water to keep fresh and remove any dirt, then drain and squeeze out any remaining liquid.