Simmered Lotus Root (Kimpira)

Simmered Lotus Root (Kimpira)

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 facts are for one serving.

Ingredients(Servings: 1)

Ingredients(Servings: 1)

50 g (1-3/4 oz.)

1 tsp

(A)Simmering liquid

1/2 tsp

2 Tbsp


  1. Peel the lotus root, then cut into thin rounds.
    Dip in water and pat dry; mix together (A).
  2. Saute the lotus root in oil, then add (A).
    Simmer for about 2 minutes, removing before the lotus root loses its crispiness.

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