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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sautéed Lotus Root (Kinpira Renkon) | Vegan Japanese Food


  • Author: Remy
  • Total Time: 15 mins
  • Yield: 2-3 servings 1x

Description

An easy, vegan Japanese dish full of flavour and crunch. Sautéed lotus root is a perfect and visually beautiful dish to add to your meal or enjoy as an add-in ingredient in salads, bowls etc.


Ingredients

Scale
  • 2 cups thinly sliced lotus root, steamed
  • 12 teaspoons neutral oil of choice
  • splash of filtered water
  • 34 tablespoons of soy sauce or alternative (coconut aminos, tamari, etc.)
  • 2 teaspoons vegan dashi or veggie stock powder*
  • 12 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

*Dashi, or fish based broth, is typically use in Japanese cooking. Vegan alternatives include kombu (seaweed) based broth powders, or veggie based. Either will work!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: side dishes
  • Method: sautê
  • Cuisine: japanese

Keywords: lotus root, kinpira renkon, japanese food, vegan, gluten free, oil free

Want more Japanese inspired recipes? Check out this Miso Mushroom Burger, and this classic Japanese dessert, Zenzai.

Love & lotus root,

44

Filed under: Eat, Main Dishes

share this post:

BY Remy • February 27, 2019

Easy Sautéed Lotus Root (Kinpira Renkon) | Vegan Japanese Food

leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

read more —>

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

meet remy

Some brands I’ve had the pleasure of working with…

follow along
@veggiekins

COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories