Monday, 18 June 2012

Kinpira Renkon - Sautéed Lotus Root and Carrot

I decided to post this recipe because I'd love to see more people eating lotus root. Lotus root is very popular in Asia however most Irish people are not familiar with this vegetable. Although it's relatively difficult to find in supermarkets in Ireland many Asian markets have started to stock fresh lotus root. I bought this one in the Asian Market on Drury St in Dublin. 

Lotus root (renkon in Japanese) is a vegetable that has amazing health benefits. It's low in calories, aids digestion, increases energy levels, helps treat lung related illnesses such as asthma and lots more! Lotus root like other vegetables can be cooked in a variety of ways. In Japan it's often added to salads, soups, stews, fried dishes, tempura etc.

If you can't find lotus root for this recipe then try to replace it with another vegetable or seaweed to go along with the carrots and use the same seasoning to enjoy a traditional Japanese sautéed vegetable dish. 

Prep time: 10 mins
Cooking time: 15 mins

1 tsp vegetable or rapeseed oil
1/2 tsp sesame oil
300g Lotus root (peeled and thinly sliced)
1 Carrot (peeled and thinly sliced into strips)
1 tbsp sake
1 tbsp soya sauce
11/2 tbsp mirin
1 tsp roasted sesame seeds (to garnish)

  1. Place the lotus root in a bowl of cold water for about 10 minutes to get rid of the bitterness and the excess starch. 
  2. Drain and dry in kitchen towel.
  3. Heat the oils in a heavy-based saucepan or frying pan on high heat for a minute or so.
  4. Turn the heat down to medium-high, add the lotus root and carrots and fry for about 10 minutes.
  5. Pour the sake over the vegetables, stir and fry for about 1 minute.
  6. Add the soya sauce and mirin, stir and fry for a few minutes.
  7. Remove from the heat.
How to eat:
Serve as a side dish on a small plate with sesame seeds sprinkled over the dish.

1. Store it in an airtight container in the fridge and eat it the next day or a few days later (it tastes even better!!).

2. Make homemade lotus root chips using any leftover lotus root.

Why not:
Use the same seasoning but different vegetables if you can't source lotus root.


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