I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….
Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.
In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….
Here is my father’s favourite recipe. Really hope you enjoy it.
Ingredients (Serving 4 as a side dish)
300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.
15ml Dashi stock
2 Tablespoons of Cooking Sake
½ Tablespoon of Sugar
½ Tablespoon of Mirin
1 Tablespoon of Soy Sauce
½ Teaspoon of Sesame Seeds
- Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
- Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
- Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
- Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.