![Simmered Lotus Root (Kimpira)](/en/cookbook/assets/img/00003144.jpg)
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.
- Nutrition facts are for one serving.
Ingredients(Servings: 1)
Directions
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Peel the lotus root, then cut into thin rounds. Dip in water and pat dry; mix together (A).
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Saute the lotus root in oil, then add (A). Simmer for about 2 minutes, removing before the lotus root loses its crispiness.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/lotusroot_im02.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im03.jpg)
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
![](/en/cookbook/basic/vegetables/img/lotusroot_im01.jpg)
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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