Units
Ingredients
- 250 grams renkon lotus root
- 2 teaspoons vegetable oil
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon toasted sesame seeds
- Chili flakes to taste
Instructions
- Prepare a bowl of acidified water by mixing vinegar, lemon juice, or citric acid into a bowl of cold water until it is slightly sour. Wash and peel the renkon and put the peeled bulbs in the water.
- Slice the renkon into thin cross-sections and add them to the acidified water. When you're done slicing, drain and rinse the renkon and then shake off as much water as you can.
- Heat a frying pan over medium-high heat and add the vegetable oil, renkon, and sugar. Stir-fry until the sugar starts to caramelize.
- Add the soy sauce and sake and continue stir-frying until all the liquid has evaporated.
- Toss the kinpira with the toasted sesame seeds to finish and garnish with chili flakes to taste.
Nutrition
Calories 378kcalCarbohydrates 56gProtein 10gFat 14gSaturated Fat 2gPolyunsaturated Fat 7gMonounsaturated Fat 4gTrans Fat 0.1gSodium 1140mgPotassium 1509mgFiber 14gSugar 8gVitamin A 594IUVitamin C 110mgCalcium 202mgIron 5mg