Kinpira is popular in Japan as a way of preparing vegetables to soften them and add a little bit of flavor. In this recipe, lotus root is cooked to add a pleasant saltiness to its crispy texture.
- Cooking time
- 5 minutes
- Nutrition information is for one serving.
- Peel the lotus root, then cut into thin rounds.
Dip in water and pat dry; mix together (A).
- Saute the lotus root in oil, then add (A).
Simmer for about 2 minutes, removing before the lotus root loses its crispiness.