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.
Servings: 2 -3 servings
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
*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!