How to Make Appetizing Spicy ‘Kimpira’ Lotus Root & Edamame

Spicy ‘Kimpira’ Lotus Root & Edamame. Spicy 'Kimpira' Lotus Root & Edamame Lotus Root is one of the hard-to-find vegetables in Australia. However, already sliced and partially cooked and ready-to-use Frozen Lotus Root is available from many Asian grocery stores. Before you jump to Spicy 'Kimpira' Lotus Root & Edamame recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

If you want this dish to be spicy, keep the seeds. In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry. Let the alcohol evaporate (until no more alcohol smell). You can cook Spicy ‘Kimpira’ Lotus Root & Edamame using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spicy ‘Kimpira’ Lotus Root & Edamame

1. You need of Frozen Lotus Root Slices.
2. Prepare of Canola Oil OR Vegetable Oil.
3. You need of Edamame *removed from the pods, thawed.
4. You need of Spring Onions *finely chopped.
5. It's of Toasted Sesame Seeds.
6. You need of <Sauce>.
7. Prepare of Garlic *grated.
8. You need of small piece Ginger *grated.
9. It's of Soy Sauce.
10. Prepare of Mirin.
11. You need of Sugar.
12. It's of Sesame Oil.
13. Prepare of Toban Djan (Chilli Bean Sauce) *OR Chilli as required.
14. It's of Rice Vinegar *optional.

Kinpira renkon is braised lotus root and is part of the Japanese culinary tradition of izakaya, or small plates. Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce. Kinpira Renkon (Lotus Root Kinpira) Recipe Kinpira is a style of Japanese cooking of sauteing vegetables particularly root crops like renkon (lotus root), gobou (burdock root), carrots, etc. with a mixture of soy sauce, mirin, sake and sugar. A quick saute of crunchy lotus root slices and chewy gingko nuts.

Spicy ‘Kimpira’ Lotus Root & Edamame step by step

1. Combine all the sauce ingredients in a small bowl. Check the flavour. You may wish to add more Sugar or Chilli. *Note: Vinegar is optional..
2. Frozen Lotus Root Slices don’t need to be thawed, but you might need to half-thaw them to cut in half if they are large..
3. Heat 1 tablespoon Oil in a frying pan or wok over high heat and cook 1/2 of Frozen Lotus Root until browned and just cooked enough. Transfer to a plate. Add extra Oil and cook remaining Frozen Lotus Root Slices until browned and just cooked enough..
4. Return the first batch to the pan, add the sauce and Edamame, and cook until the sauce is caramelised..
5. Sprinkle with the chopped Spring Onion and Toasted Sesame Seeds, and serve..

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. Heat a wok or pan over medium high heat and add the sesame oil. Saute the lotus root slices for a couple of minutes, or until the edges of the lotus root start to become translucent. Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.