Crispy Japanese Lotus Root Stir Fry
A light and savory lotus root side dish with a crisp texture and simple seasoning. This salt based kinpira highlights the natural sweetness and earthy flavor of lotus root.
When it comes to simple Japanese side dishes, kinpira is always a favorite. While burdock root and soy based seasoning are the classics, this salt version offers a lighter and cleaner finish.
Lotus root has a naturally crisp texture that stays satisfying even after cooking. With sesame oil, a touch of chili, and just a hint of soy sauce at the end, this dish becomes an easy everyday recipe that pairs beautifully with rice and sake.
What you'll need
- 200 g lotus root
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 1 pinch salt
- A few drops soy sauce
- A few drops soy sauce
- Sliced red chili as needed
How to make it
Wash the lotus root well, cut it in half, then slice into rounds. Soak in water with vinegar for 5 minutes, then pat dry thoroughly.
Heat sesame oil in a pan and stir fry the lotus root until coated and slightly translucent. Add salt, chili, and sesame seeds, and cook until fragrant.
Finish with a splash of soy sauce, stir quickly, and serve.
Tips
- Use unpeeled lotus root for extra earthy flavor and texture
- Dry the lotus root well before frying for better crispness
- Adjust the chili depending on your spice preference