How to Vegan Perfect Our Homecooked Spicy Lotus Root Kimpira

How to Vegan Perfect Our Homecooked Spicy Lotus Root Kimpira Delicious, fresh and tasty.
Our Homecooked Spicy Lotus Root Kimpira. Great recipe for Our Homecooked Spicy Lotus Root Kimpira. This is a standard dish in our home. My son who doesn't really like lotus root likes this kimpira dish and will eat it.
Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.
Most of the prep work involves peeling and slicing the lotus root.
Peel the lotus root with a peeler.
You can have Our Homecooked Spicy Lotus Root Kimpira using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Our Homecooked Spicy Lotus Root Kimpira
-
You need 200 grams of Lotus root.
-
Prepare 2 tsp of Vegetable oil.
-
You need 1 tbsp of ◆ Sake.
-
You need 1/2 tbsp of ◆ Mirin.
-
Prepare 1 tbsp of ◆ Soy sauce.
-
You need 1 of Shichimi spice.
Lotus root holes should be clean (not moldy) and.
Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce.
The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but the lotus root is another common ingredient of this cooking style.
During our last trip to Pismo Beach, I had a braised lotus root dish at Izakaya Raku, a chummy neighborhood Japanese restaurant that specialized in izakaya, Japanese small plates.
Our Homecooked Spicy Lotus Root Kimpira instructions
-
Peel skin of lotus root and quarter into 2-3 mm slices..
-
Heat a pan with vegetable oil, and sautè the lotus root over medium heat. The lotus root tends to stick to the pan, so stir it well..
-
When the lotus root turns slightly translucent, add the ingredients marked with a ◆, and reduce to low heat. Cover with a lid, and simmer for about 5 minutes. Remove the lid to stir from time to time to get an even coating..
-
Its done when the lotus root is left with a slight bite. Sprinkle with a bit of shichimi spice, coat evenly, then it's ready to serve..
The renkon kinpira was the standout of the appetizer sampler plate.
I've eaten plenty of lotus roots, but mostly deep fried and stuffed with ground pork.
A quick saute of crunchy lotus root slices and chewy gingko nuts.
While soy sauce is usually the main seasoning in salty, sweet and spicy kinpira saute, using salt or shiokoji salted rice malt helps to retain the color of ingredients and brings out the taste of ginkgo nuts.
Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.