Japanese cuisine · Vegetable Dishes

Renkon no Kinpira

Crisp lotus root slices pan-fried in sesame oil and glazed with soy sauce, mirin and chili.

Ingredients · for 4 servings

• 1 lotus root (about 400 g)
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 1 dried red chili
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar

Instructions

1. Peel the lotus root, cut into 3 mm thin slices and soak them with the rice vinegar in cold water for 5 min. so they stay pale and crisp.
2. Drain the slices and pat them very thoroughly dry on a kitchen towel — wet lotus root spatters and steams instead of frying.
3. Seed the dried chili and cut into fine rings, then stir soy sauce, mirin, sake and sugar together in a bowl.
4. Heat sesame oil in a wide pan over high heat and fry the lotus slices with the chili for 4–5 min., tossing, until the edges turn translucent.
5. Pour in the sauce and let it reduce uncovered for 3–4 min., swirling constantly, until every slice is glossily lacquered and no liquid remains in the pan.
6. Remove from the heat immediately, sprinkle with the toasted sesame seeds and serve warm or cold as a side dish or bento filler.