Kinpira Renkon to Gobo - Stir fried Lotus root and Burdock
Stir frying lotus root and burdock in roasted sesame oil
There are some beautiful root vegetables at the Asian markets right now. I often make Kimpira when I see a nice burdock. Burdock and Carrots are the most popular combination for this dish but you can also use lotus, daikon radish, celery and potatoes. The vegetables are simply stir fried in roasted sesame seed oil and caramelized in a soy sauce, sugar and sake sauce. Taste the roots midway through your cooking, and make adjustments to suit your palate. I love cooking with Lotus root and Burdock because they both retain their crunchiness in cooking and don't get mushy.
8 oz lotus root, peeled and sliced 1/8 inch thick
1 burdock root, roots scraped off, lightly scrubbed to remove dirt, and sliced 1/8 inch thick
1 tsp rice vinegar
3 tbls roasted sesame seed oil
1 tsp roasted sesame seeds
2 tbls sake
1.5 tbls sugar or more to taste
3 tbls soysauce or more to taste
1/2 tsp Crushed red chili pepper or 1 dried chili pepper, seeded and chopped
Soak sliced burdock and lotus root in water with 1 tsp of rice vinegar for 10 minutes. Drain.
Heat sesame oil in a frying pan over medium heat and saute the lotus root and burdock for
2-3 minutes, or until the roots are tender and opaque in color. Turn heat to low and add sake, sugar, chili pepper, and soysauce and cook for a couple more minutes until the roots absorb most of the caramalized liquid. Turn heat high for 10 seconds. Remove from heat
Garnish top with sesame seeds.
Slice the burdock at a diagonal. Soak both vegetables in
vinegared water for 10 minutes. Leaving them out will
discolor the vegetables and make them look unappealing
so have the vinegared water ready before you start slicing