Simmered Sweet Potato and Lotus Root (Kinpira)
Add ground chicken for extra savoriness
10 minutes
246kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the sweet potato up into 1 cm (0.4 in.) cubes. Peel the renkon and slice up into 5 mm (0.2 in.) thick half-circles. Place both into water, then drain and dry off well.
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Heat the sesame oil in a fry pan, add in (1) and cover with a lid. After a few moments, remove the lid and stir the ingredients, then steam-fry lidded for about 5 minutes.
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Add the ground chicken to (2). Once the meat is cooked through, add in (A) and stir-fry until the cooking liquids are boiled down.
Cooking Basics
Lotus root - half-circle slices
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down 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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