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

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side dishes
Cuisine: Japanese
Keyword: gluten free, japanese food, kinpira renkon, lotus root, oil free, vegan
Servings: 2 -3 servings
Author: Remy


  • 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


  • 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.


*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!