Kinpira Renkon (Japanese Stir Fried Lotus Root) きんぴら蓮根

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


  • 1/2 lbs lotus root (net weight about 250g)
  • 2 cups water + 2 tsp vinegar (for soaking)


  • 1 tbsp toasted sesame oil (15ml)
  • 1.5 tbsp sake (22ml)
  • 1.5 tbsp mirin (22ml)
  • 1 1/2 tsp organic cane sugar (6g)
  • 3 1/2 tsp Japanese soy sauce (17ml // tamari for gluten free)
  • 2 tsp toasted sesame seeds (8g)
  • 1 fresh or fried chili pepper, optional


  1. Peel and rinse the lotus root. Cut it in half and then thinly slice about 4-6mm thickness. Add the vinegar to the water and soak the lotus root in the vinegary water for about 3 minutes. In the mean time, de-seed and finely chop the chili pepper. 
  2. Heat sesame oil over medium heat and stir fry the lotus root. Once almost finished cooking (about 75% and starting to look more translucent), add the sake, mirin and sugar. Cook for about 2 minutes or until liquid is mostly evaporated. Add the soy sauce and fry for 1 minute, or until most of the sauce is soaked up. Lastly toss in the chili pepper and sesame seeds. Remove from burner, serve and enjoy!


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: side dish
  • Method: stir frying
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 1 serving
  • Calories: 228
  • Sugar: 6g
  • Sodium: 498mg
  • Fat: 9.5g
  • Saturated Fat: 1.4
  • Unsaturated Fat: 7.7g
  • Trans Fat: 0
  • Carbohydrates: 31.1g
  • Fiber: 6.5g
  • Protein: 4.5g
  • Cholesterol: 0

Keywords: stir fried lotus root, lotus root stir fry, kinpira renkon, japanese side dishes