Easy Sautéed Lotus Root (Kinpira Renkon) | Vegan Japanese Food
Feb 27, 2019 • Updated Jun 20, 2023
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Simple, delicious sautéed Lotus Root, or kinpira renkon in Japanese. Lotus root is a crunchy, neutral tasting root that is visually beautiful. When sliced, it resembles a flower. It is eaten often during the New Year, for good luck, as it’s believed to bring good fortune (they say, you can see your future through the holes).
This is a great side dish to enjoy with a meal, and is also delicious chopped up and added to nourish bowls or salads. You can use fresh lotus root, pre-steamed lotus root or frozen lotus root in this recipe. Watch the how-to video here!
Easy Sautéed Lotus Root (Kinpira Renkon) | Vegan Japanese Food
Ingredients
- 2 cups thinly sliced lotus root steamed
- 1-2 teaspoons neutral oil of choice
- splash of filtered water
- 3-4 tablespoons of soy sauce or alternative coconut aminos, tamari, etc.
- 2 teaspoons vegan dashi or veggie stock powder*
- 1-2 tsp sugar of choice brown sugar, coconut sugar, or maple syrup
- pinch of japanese 7 spice shichimi togarashi or pepper blend of choice
- salt and pepper to taste
Instructions
- In a large pan, heat oil if using, or water.
- Add lotus root to the pan and sauté for a few minutes on medium high heat.
- Add a splash of filtered water.
- Lower heat slightly and add soy sauce along with sugar of choice and continue to sauté lotus root, flipping occasionally until golden brown.
- Sauté until all the liquid is cooked off, and lotus root is nicely browned. If using chili blend, add a sprinkle and toss evenly before removing from heat. Add salt and pepper as you see fit.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more Japanese inspired recipes? Check out this Miso Mushroom Burger, and this classic Japanese dessert, Zenzai.
Love & lotus root,
