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

5 from 12 reviews


Units Scale
  • 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). 


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