When I was in college I worked at a Japanese sushi restaurant, and one of my favorite things on the menu (other than the sushi of course) was an appetizer called Lotus Root Kinpira. Sure, it seems like an odd thing to be a favorite menu item, but let me explain myself.
Let’s back up – if you’re wondering what lotus root tastes like, it’s similar in taste and texture to that of a water chestnut. Lotus root is the edible stem of the lotus flower, as its name implies, and is known for its many health benefits including aiding in digestion, helping regulate blood pressure, and boosting the immune system.
So, back to the Lotus Root Kinpira. Also known as “kinpira renkon” or stir fried and braised lotus root, this dish is savory, sweet, and full of texture. Typically, this dish is served as a small plate, but with my recipe you can make it into a full meal by adding meat and other veggies, if you desire. If you’re wondering where to find lotus root, head to your local Asian grocery store and look in the refrigerated section of the vegetables. You will generally be able to find fresh lotus root in vacuum-sealed packaging either whole or sliced (I prefer the sliced version for easier prep).
“Lotus root is eaten often during the New Year for good luck, as it’s believed to bring good fortune; they say you can see your future through the holes.”
– Veggiekins
Japanese Lotus Root Kinpira
Ingredients
- 1 package Fresh Lotus Root (preferably pre-sliced)
- 3 cups Water
- 2-3 tbsp Rice Vinegar
- 1 inch Fresh Ginger
- 1-2 tbsp Garlic (chopped (or 2 cloves))
- 1 tbsp Sugar
- 1 tbsp Sake (I use Sho Chiku Bai)
- 3-4 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 3-4 tbsp Mirin
- 1 tbsp Arrowroot Powder (or cornstarch)
- 1 cup Napa Cabbage (optional)
- 1/2 lb Chicken Breast (optional)
- Garlic Salt
- Pepper
- Furikake Seasoning (optional, for topping)
Instructions
- Chop lotus root into half circles and add to a bowl with water, covering just over the top of the lotus root. Drizzle 2-3 tbsp of rice vinegar, stir together, and set aside.
- Meanwhile, prepare chicken if using. Slice chicken into bite-sized pieces and sprinkle with garlic salt and pepper.
- Chop ginger into small pieces and add to a wok over medium high heat with sesame oil and chicken. Cook until chicken is heated through.
- Rinse and drain lotus root, then add to the wok with garlic, sugar, sake, soy sauce, mirin and arrowroot powder. Stir until sauce thickens and becomes sticky. Adjust taste to preference with soy sauce, sugar and/or mirin.
- Add Napa cabbage and chicken, if using. Top with furikake before serving.
Watch my video on how to make this recipe by clicking here.
