This is one of the basic Japanese dishes that I learn from my Japanese sensei called Renkon no Kinpira. It’s typically stir-fried with sesame oil and serves as a small side dish going along with other side dishes and a bowl of rice.
Renkon (蓮根) is lotus root. Kinpira (金平) refers to its Japanese cooking technique/style. Do note that “kinpira” pronounces as “kim-pi-ra”. For the “n” (ん), before a “b”, “p” or “m”, in spoken Japanese will always pronounce like “m”.
Lotus Root Kinpira / Renkon no Kinpira れんこんのきんぴら
250 g renkon lotus root
1 small red chili, deseeded, edge-cut
2 tsp sesame oil
1 TBsp shouyu (Japanese light soy sauce)
2 tsp sugar
2 tsp ryori-shu (Japanese cooking wine)
1 tsp mirin
1/2 tsp toasted sesame seeds
1. For the renkon, wash and peel its skin. (I just use the back of a knife to scrub off its skin.) Cut in half-length, and then slice thinly crosswise into half-moons. Wash and immedietly soak it into a bowl water with some vinegar for a few minutes. Drain. (Net weight here about 220 g.)
2. In a frying pan, heat sesame oil over medium heat. Stir fry the renkon slices till turning to somewhat translucent.
3. Add in the sliced red chili, shouyu, sugar, cooking wine and mirin. (If it is too dry, can add 1 ~ 2 TBsp of water.) Turn to medium-low heat, continue to stir-fry/simmer till the liquid is almost dried up and absorbed by the renkon.
4. Remove from heat. Sprinkle the toasted sesame seeds. Serve in individual small plates.
Simple dish which high in fibre and vitamins.