Recipe: Delicious Burdock Root and Lotus Root Kimpira Stir-fry

Burdock Root and Lotus Root Kimpira Stir-fry. Great recipe for Burdock Root and Lotus Root Kimpira Stir-fry. This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is. You can cook Burdock Root and Lotus Root Kimpira Stir-fry using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Burdock Root and Lotus Root Kimpira Stir-fry

1. It's 1 of Burdock root.
2. You need 80 grams of Lotus root.
3. It's 80 grams of Carrot.
4. You need 2 of Red chili pepper (cut into rounds).
5. You need 120 ml of Water.
6. You need 2 tsp of ●Dashi stock granules.
7. It's 2 of or more tablespoons ●Soy sauce.
8. It's 2 tbsp of ●Sake.
9. You need 2 tbsp of ●Mirin.
10. You need 1 of or more tablespoons ●Soft brown sugar.
11. It's 1 of Sesame oil.
12. You need 1 of White sesame seeds.

From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities. When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry. I absolutely love the texture of crunchy root vegetables. Great recipe for Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry).

Burdock Root and Lotus Root Kimpira Stir-fry step by step

1. Scrape off the skin of the burdock root with the back of a knife, chop into 4-5 cm pieces, julienne, then soak in water. Julienne the carrots.
2. Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds. Soak in water with a small amount of vinegar, then in water, then drain..
3. Put sesame oil in a heated frying pan, sauté the red chili peppers on low heat, then sauté the burdock root on medium-high heat for about 20 seconds..
4. Add the carrots and lotus root, then briskly sauté. Add water and the ● ingredients. Bring to a boil on high heat, then reduce to low-medium heat and sauté for 6-7 minutes..
5. When the liquid reduces almost completely, sauté on high heat for about 20-30 seconds..
6. Transfer to a dish, and sprinkle with white sesame seeds..
7. In Step 5, do not cook off all of the liquid..

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.