Lotus root Kinpira (Renkon no Kinpira)
I heard that countries where people eat lotus root (renkon) are only Japan and China. I am surprised because I have been eating it since a kid like tempura, simmered stuff or one ingredient of chirashi sushi etc.
Kinpira is one of typical lotus root menu. Its spicy and very good combination with steamed rice.
Ingredients: (for 3 dishes)
- 120g lotus root
- 50g carrot
- 1 dried red pepper
- 2 tea spoon sake
- 1 table spoon sugar
- 1 table spoon soy sauce
How to cook:
|1) Peel skin of lotus root and cut it into half. Slice it about 2mm and cut it into half. (Lotus root will be cut into 4.) Then put them in water. Shred the carrot.|
|2) Drain water from lotus root. Pour some cooking oil in a fry pan and fry lotus root. After for a while put carrot and red pepper in a fry pan.|
|3) Put sake, sugar and soy sauce in a fry pan and stir fry all ingredients until sauce around all ingredients.|
However I cooked lotus root at this time, burdock kinpira may be more well known. Cooking method is same.
By the way, “Kinpira” is very strange name. I research why this food called “Kinpira” and found very interesting story. It is named after a man’s name in a Japanese folklore. It is about Kintaro who is a brave man. Kinpira is a son of Kintaro. Kintaro was playing sumo with bear and other animals, and practiced riding horse to astride a bear. He was a very strong and brave and his son, Kinpira was same. Because kinpira food is spicy, people thought the image of strong and brave from that taste.
It is easy to cook and good spicy side dish.