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Japanese Lotus Root Kinpira

Course: Appetizer, dinner
Cuisine: Asian, Japanese
Keyword: kinpira renkon, lotus root

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.

Notes

Bon Appétit!