Burdock Root and Lotus Root Kimpira Stir-fry
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
Burdock Root and Lotus Root Kimpira Stir-fry
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
Cooking Instructions
- 1
Scrape off the skin of the burdock root with the back of a knife, chop into 4-5 cm pieces, julienne, then soak in water. Julienne the carrots
- 2
Peel the lotus root, quarter lengthwise, then thinly slice into 2-mm rounds. Soak in water with a small amount of vinegar, then in water, then drain.
- 3
Put sesame oil in a heated frying pan, sauté the red chili peppers on low heat, then sauté the burdock root on medium-high heat for about 20 seconds.
- 4
Add the carrots and lotus root, then briskly sauté. Add water and the ● ingredients. Bring to a boil on high heat, then reduce to low-medium heat and sauté for 6-7 minutes.
- 5
When the liquid reduces almost completely, sauté on high heat for about 20-30 seconds.
- 6
Transfer to a dish, and sprinkle with white sesame seeds.
- 7
In Step 5, do not cook off all of the liquid.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
Spicy Lotus Root Kimpira Stir-fry Spicy Lotus Root Kimpira Stir-fry
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!
-
Lotus Root Kinpira Stir-fry A Delicious Staple Side Dish Lotus Root Kinpira Stir-fry A Delicious Staple Side Dish
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
-
Basic Burdock Kinpira Stir-fry Basic Burdock Kinpira Stir-fry
My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -.Step 1: You can also cut the ingredients into thin shavings.After serving it up on a dish, you can optionally season with shichimi spice.Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221 -
Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root
I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata -
Root Vegetable Kinpira Stir-fry Root Vegetable Kinpira Stir-fry
I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.You don't have to carve the carrot into blossoms, but it looks better if you do.The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc -
Macrobiotic Kimpira-style Quick Stir-fry with Konnyaku and Burdock Roots Macrobiotic Kimpira-style Quick Stir-fry with Konnyaku and Burdock Roots
I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17 -
Lotus Root and Pork Stir-Fry With Sweet and Spicy Miso Lotus Root and Pork Stir-Fry With Sweet and Spicy Miso
We received a lot of lotus root as a gift, so...Please adjust the amount of gochujang to taste.Just put in any leftover vegetables you have in the fridge! For 3 servings. Recipe by Tomomaki0313 -
Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry) Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry)
A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.
-
Burdock Root Stir-fry for the New Year's Feast Burdock Root Stir-fry for the New Year's Feast
This is how I prepare burdock root. You can also make this for osechi (New Years feast).Blanch the burdock root but make sure that it still retains its crunchiness. Recipe by Match -
Minced Pork and Lotus Root Stir-fry For One More Dish Minced Pork and Lotus Root Stir-fry For One More Dish
I often make lotus root kinpira so I just tried adding minced pork to it. It's also delicious if you make it with mentsuyu. You can substitute the red chili pepper with gochujang. (You will need to reduce the amount of soy sauce and sugar in that case.).Adjust the amount of sugar to your liking. It's also tasty if you substitute the red chili pepper with doubanjiang (1/2 teaspoon). If you like it saltier, you can add 2 tablespoons.There should still be a crunchy texture to the lotus root after frying. Recipe by Yuuyuu0221 -
Sweet and Savory Burdock Root and Sweet Potato Stir-Fry Sweet and Savory Burdock Root and Sweet Potato Stir-Fry
I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago -
Stir-fried and Simmered New Potato and Lotus Root with Sesame Seeds Stir-fried and Simmered New Potato and Lotus Root with Sesame Seeds
I added lotus root and sesame seeds to the usual stir fried and simmered new potato dish to add volume and flavor. The new potatoes and lotus root are both dense and floury. The sweet-salty sauce is so good!The new potatoes are cut in half before cooking, so you cut down on cooking time and make it easy for the flavors to soak in.If you add chicken thigh meat, it will become even heartier and can be used as a main dish. For 2 generous servings. Recipe by yaburie
More Recipes
- Easy Peanut Butter Cookies
- creamy avocado salsa
- Banana Pancakes
- Dal Dhokli
- Our Family's Chicken Nanban
- For New Year's Seven Treasure Stew (Chikuzen-ni)
- Stuffed Chicken Wings - Izakaya Style
- Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs
- 2-Egg Fluffy Spanish Omelet
- Hong Kong Style Steamed White Fish with Douchijiang, Spicy Black Bean Sauce
Comments