This is a standard dish in our home. My son who doesn't really like lotus root likes this kimpira dish and will eat it.I recommend cooking the lotus root until a slight bit of crispness remains. Since there's only a small amount of seasoning, sautè over low heat and don't let it burn. For 2-3 servings. Recipe by Mitsuko nesan

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

Kimpira is a kind of slightly spicy stir-fried vegetables with mirin and soy sauce. Usually it's made with carrot and gobo root, but I LOVE making it with lotus roots ^^ You will love it too I think!

I usually flavour kimpira with dark soy sauce for a salty-sweet taste, but I wanted to eat a lighter kimpira this time.The saltiness of umeboshi varies wildly so check the taste and adjust the amount as necessary. Recipe by Raby

I whipped this up off the top of my head, using lotus root. I also recommend "Lotus Root Kinpira" at.During Step 3, put about 2 tablespoons of oil in the pan. Lightly fry the lotus root. For Step 4, if you want more sauce, increase the amounts of each ingredient by 1.5~2 times. Recipe by Yuuyuu0221

I just came up with this recipe when I wanted to eat a light lotus root dish. There is also a soy sauce-based lotus root kinpira recipe.Slice into 2-3 mm thickness.Adjust the salt and sugar to your liking. There should still be a crunchy texture after frying. Recipe by Yuuyuu0221

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

My mother taught me how to make this.Be careful not to overcook it--it's important to keep the lotus root crunchy.For those of you who'd prefer a stronger flavor, increase the seasoning to 1.5 the amount. Recipe by Yuuyuu0221

This is the flavor that I like (slightly on the sour side).To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

I wanted to eat a different kind of lotus root dish, so I created this.This is a variation on the "Gingered Turnips"that everybody likes.Make this dish with lots of love. Recipe by Omamesan