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

Ingredients:
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)

Instructions:

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.

Tips:

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.

 

Basic Japanese cooking ingredients PART I - what they are and where you can find them

Over the last few years Japanese ingredients have become more and more available in countries outside of Japan. In Ireland you can easily find Japanese ingredients in larger supermarkets, health stores and Asian supermarkets scattered across the country. I buy most of my ingredients in the Asian Market on Drury St in Dublin (they also have another store in Merrywell Business park, Ballymount, Dublin 22). It has a great selection of Japanese ingredients at reasonable prices.

If you want to start cooking Japanese food at home you'll need some basic ingredients in your kitchen cupboard. I made a short list to begin with to keep it simple. You can always add other items to this as you start to cook more Japanese food at home. 

JAPANESE WHITE RICE

Most Japanese people eat rice at least once if not three times a day. So it's important to know how to prepare and cook Japanese rice in order to be able to enjoy a proper Japanese meal at home. Click here to go to my post "How to prepare and cook Japanese rice". 

I buy the Sun Clad Shinode brand of Japanese white rice. It's a large 10 kilo bag and costs just under 20 euro which is very reasonable. If you don't eat a lot of rice then you can buy a smaller bag which they started to stock recently. Superquinn also stock the smaller bag of Shinode sushi rice.

JAPANESE SOYA SAUCE

I prefer to use Japanese soya sauce when I'm cooking Japanese food. I buy Kikkoman Japanese soya sauce with less salt. It's ok to use other types of soya sauce however for authentic Japanese taste I'd recommend using Japanese soya sauce if you can get it.

JAPANESE RICE VINEGAR

Again, I prefer to use Japanese rice vinegar when cooking Japanese foods. Rice vinegar is mostly used to make sushi, Japanese salad dressings and some sauces.

JAPANESE SAKE

The Japanese use sake the same way as we use wine when cooking in the West. Sake is an alcoholic drink made from rice and adds a nice taste to Japanese dishes. It's not necessary to buy an expensive bottle if you're only using it for cooking.

JAPANESE MIRIN

This is a sweet rice wine with a lower alcohol content than sake. It's used for cooking in Japan and adds a nice sweet balance to Japanese dishes. 

JAPANESE FISH STOCK - DASHI

This is Japanese cooking stock. You can buy instant dashi granules like the one pictured below or you can make dashi from scratch. It's worth making homemade dashi if you have time as it tastes better and is healthier than the instant dashi. Click here to see my recipe for Japanese homemade fish stock.

JAPANESE MISO
Miso is made from fermented soya beans. There are many different types of miso and the miso colour can vary from light brown to dark red/brown. Generally the lighter the colour the milder the taste. So if you're new to Japanese food then I'd start off with a lighter colour one. Once miso is opened it should be stored in the refrigerator and can be stored there for a long time (I'm not sure how long exactly but a year anyway!). Click here to see my recipe for "Miso Shiru - Japanese Miso Soup".