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.

Cooking Basics

Lotus root - rounds

Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.

Lotus root - soaking in water

Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.


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