Kinpira Renkon (Lotus Root)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

8 oz lotus root (renkon) (3 inches, 7.6 cm) 3 7.6

1 cup water (for soaking the lotus root)

1 tsp rice vinegar (unseasoned) (for soaking the lotus root)

1 dried red chili pepper

1 Tbsp toasted sesame oil

½ Tbsp toasted white sesame seeds

1 Tbsp sake

1 Tbsp mirin

½ Tbsp sugar

1 Tbsp soy sauce (use gluten-free soy sauce for GF)

Instructions

Gather all the ingredients.

Peel 8 oz lotus root (renkon) and cut in half lengthwise.

Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar (unseasoned) and 1 cup water.

Soak the sliced lotus root in the vinegared water for 3–5 minutes to prevent discoloration. Then, drain the water well.

Cut the end of 1 dried red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.

In a large frying pan, heat 1 Tbsp toasted sesame oil on medium heat and add the lotus root to stir-fry.

Once the lotus root is almost translucent (80% cooked), add 1 Tbsp sake, 1 Tbsp mirin, and ½ Tbsp sugar. Let the alcohol evaporate (until there‘s no more alcohol smell).

Add in the red chili pepper and 1 Tbsp soy sauce and stir to combine. We add the soy sauce last, as it can burn easily.

When the liquid is almost gone, add ½ Tbsp toasted white sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in an airtight container and keep in the refrigerator for up to 3–4 days.

Nutrition

• Calories: 102 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Sodium: 263 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 2 g