How to Refreshing Appetizing Spicy ‘Kimpira’ Lotus Root & Edamame

Ricky Hall
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How to Refreshing Appetizing Spicy ‘Kimpira’ Lotus Root & Edamame
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How to Refreshing Appetizing Spicy ‘Kimpira’ Lotus Root & Edamame Delicious, fresh and tasty.

Spicy ‘Kimpira’ Lotus Root & Edamame. 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. 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.

My son who doesn't really like lotus root likes this kimpira dish and will eat it.

I recommend cooking the lotus root until a slight bit of crispness remains.

Since there's only a small amount of.

You can cook Spicy ‘Kimpira’ Lotus Root & Edamame using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spicy ‘Kimpira’ Lotus Root & Edamame

  1. It’s 1 bag (400 g) of Frozen Lotus Root Slices.

  2. Prepare of Canola Oil OR Vegetable Oil.

  3. You need 1/2 cup of Edamame *removed from the pods, thawed.

  4. You need 1 of Spring Onions *finely chopped.

  5. Prepare of Toasted Sesame Seeds.

  6. It’s of <Sauce>.

  7. It’s 1 clove of Garlic *grated.

  8. It’s 1 of small piece Ginger *grated.

  9. It’s 2 tablespoons of Soy Sauce.

  10. You need 1 tablespoon of Mirin.

  11. It’s 1/2 tablespoon of Sugar.

  12. You need 1/2 teaspoon of Sesame Oil.

  13. You need 2-3 teaspoons of Toban Djan (Chilli Bean Sauce) *OR Chilli as required.

  14. It’s 1 tablespoon of Rice Vinegar *optional.

Lotus Root is one of the hard-to-find vegetables in Australia.

However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores.

The most popular way to cook Lotus Root is 'Kimpira', a Japanese style stir-fry dish of.

Add lotus root to the pan and sauté for a few minutes on medium high heat.

Spicy ‘Kimpira’ Lotus Root & Edamame step by step

  1. Combine all the sauce ingredients in a small bowl. Check the flavour. You may wish to add more Sugar or Chilli. *Note: Vinegar is optional..

  2. Frozen Lotus Root Slices don’t need to be thawed, but you might need to half-thaw them to cut in half if they are large..

  3. Heat 1 tablespoon Oil in a frying pan or wok over high heat and cook 1/2 of Frozen Lotus Root until browned and just cooked enough. Transfer to a plate. Add extra Oil and cook remaining Frozen Lotus Root Slices until browned and just cooked enough..

  4. Return the first batch to the pan, add the sauce and Edamame, and cook until the sauce is caramelised..

  5. Sprinkle with the chopped Spring Onion and Toasted Sesame Seeds, and serve..

Add a splash of filtered water.

Lower heat slightly and add soy sauce along with sugar of choice and continue to sauté lotus root, flipping occasionally until golden brown.

Sauté until all the liquid is cooked off, and lotus root is nicely browned.

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.