renkon kinpira just one

- Page 3 Kinpira Gobo is a great side dish you can make ahead. Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. It’s one of the frequently-used ingredients in Asian cuisines. I apologize for the inconvenience. . You can store in the airtight container and keep in the fridge for up to 3-4 days. In a pan with high sides, heat your 1/2 tablespoon of … Elevate your everyday lunch with colorful bento lunches. And I really like the cooking technique in this dish. Lotus root Kinpira (Renkon no Kinpira) I heard that countries where people eat lotus root (renkon) are only Japan and China. Lotus root has some earthy flavor so it would be nice to pair up with gobo or carrot or make a totally different flavored dish as “stir fry” can be more soy sauce style? This was my first time trying lotus root and kinpira renkon. We are so happy to hear you enjoyed this dish!☺️, Superb recipe . Buy our best-selling e-cookbook for 33 more easy and simple recipes! Renkon or Lotus Root Kimpira is one of the most classic Japanese side dish. You can unsubscribe at any time by clicking the link in the footer of our emails. This amazing plant is a much revered vegetable in Southern and Eastern Asia, especially in the Chinese, Korean and Japanese cuisines. Aww thank you so much for trying this recipe! You can cook this Kinpira Gobō in just over 10 minutes. From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is. Please read my disclosure policy for details. Mostly crunchy with a very subtle flavor it goes great with almost savory seasoning. 1 tsp vinegar. I can not get fresh gobo burdock root in Australia. 1 tbsp sesame oil. Kinpira Renkon (きんぴら蓮根) by Joëlle. Serve hot, lukewarm, or chilled. I'm Nami, a Japanese home cook based in San Francisco. We can use the back of knife too but that could be more dangerous than the aluminum foil. Super easy and quick to make and amazingly delicious ! While kinpira is traditionally made with carrots and burdock (gobo) in Japan, you can use the kinpira method for any crunchy vegetable. Renkon is one of my favorite vegetables to cook with. . You can, however, switch things up a little with some of my suggestions below: Lotus root, as the name implies, is the root of the lotus flower. 6:51. Thank you so much! Hi SUE LIM! Let the alcohol evaporate (until no more alcohol smell). If you want this dish to be spicy, keep the seeds. Thank you so much for trying this recipe and I’m so glad you enjoyed it! Hi Sara! Remove the paper towels and dust the renkon slices with a little potato starch. More delicious is adding that extra earthy and deep flavour of the gobo root (burdock root), making this veggie dish super healthy and yummie! Glad you liked my comment. They should be heavy and firm to touch, with no bruise spots around. Kinpira gobō keeps for 4-5 days in the fridge. This vegetable can’t be eaten raw and great for stir-frying, deep-frying, pan-frying, and simmering. I almost never cook with lotus root — definitely a veggie I need to investigate more. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Jan 11, 2018 - Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish. I have used parsnips before to make Kinpira because it is a root vegetable. Thank you for watching the video ! They can be prepared in every way you can imagine – roasted, stir fried, pan fried, deep fried, or even steamed. Other ingredients that are commonly used for Kinpira cooking technique include root vegetables, seaweed like hijiki, tofu or wheat gluten (fu 麩), and meat (chicken, pork, beef). Required fields are marked *. Recipes Using Lotus Root. First, remove the skin of your Renkon with the help of a potato peeler and wash it well. I gave Kinpira Renkon an English name “Japanese Lotus Root Stir Fry”. Elderly or disabled persons may find this way of removing SKIN helpful: Use aluminum foil crunched up in a ball to scrape away the skin or RENKON or GOBO, etc. Most Asian grocery stores carry lotus root. Then diagonally slice thinly so that each piece is about 2 inch length. Love this dish… but the print button does not work for me – can you fix please ? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Sep 6, 2017 - Make kinpira renkon or braised lotus root. And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Discover our bento recipes such as chicken meatball bento, egg salad sandwich, tamagoyaki and more. You can find renkon in any Japanese supermarket. If you use fresh lotus root, peel the stem and soak it in vinegar to prevent from changing its color. Use of this website is subject to mandatory arbitration and other terms and conditions, select. .Thanks again fo sharing this great recipe. I am surprised because I have been eating it since a kid like tempura, simmered stuff or one ingredient of chirashi sushi etc. It still takes some power, but it often seems easier than peeling. The actual name, Kinpira Renkon (金平蓮根 or きんぴら蓮根), comes from the cooking technique “Kinpira,” which is a Japanese cooking style of “saute and simmer.”. One of the reasons I love about Japanese home-cooked meals is that root vegetables are used in a whole range of dishes. Great vegetable side dish! Crunchy, delicate flavored, lotus root, or we call renkon (蓮根, れんこん) in Japanese, is an edible rhizome (root) of the lotus plant. Side Dish. Peel gobo’s skin with peeler or traditionally we scrape (peel) the skin off with the back of kitchen knife. I’m so happy to hear you enjoyed it. The entire plant is edible and is a popular vegetable in Asia, particularly in Japan. Today we will share the renkon kinpira recipe. I toasted the sesame seeds (something else I’d never done) and it gave the dish a beautiful nutty flavor that was just delicious with the sweetness of the sugar and mirin. The whole family loves this dish , balance of flavors. Your email address will not be published. ©2020 Just One Cookbook, All Rights Reserved. Heat the oil to around 170c/350f — stick a chopstick in and see if bubbles appear around it — and then place renkon slices one by one into the oil. You can unsubscribe at any time by clicking the link in the footer of our emails. Then collect some of the slices and cut into thin matchbox strips. I also love the renkon creme brûlée Trois serves for dessert. Sounds like a bit of stretch. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Japanese Beef Tendon Stew (Gyusuji Nikomi) 牛筋煮込み, Creamy Miso Pasta with Tofu and Asparagus, Warm Mushroom Salad with Sesame Dressing きのこの胡麻和え温サラダ, 12 Japanese Movies to Watch - JOC's Readers Choice, Add in other root vegetables like carrot or gobo (burdock root) to give the dish a dimension of textures and flavors, If you are a spice fiend, feel free to go a little heavy with the red chili peppers, Change the thickness or shapes (rounds, semi-circles, quarters) of the lotus root for contrasting textures. Crunchy, delicate flavored, lotus root is an edible rhizome (root) of the lotus plant and great for stir-frying, deep-frying, pan-frying and simmering. Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish that is crisp with bursts of sweet and savory flavors. Chikuzenni. Add in the red chili pepper and soy sauce and stir to combine. Then drain the water well. Look for the ones that have a lighter tan color and nice clean smell. We are so happy to hear you loved the taste and texture! I absolutely love the texture of crunchy root vegetables. Kinpira is a vegetable stir-fry. In a bowl, add 1 tsp rice vinegar and 1 cup water. ©2020 Just One Cookbook, All Rights Reserved. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Turn the heat down to medium-high, add the lotus root and carrots and fry for about 10 minutes. This is how i cook Kinpira using lotus root or renkon. Soak the gobo in water or vinegar water (just one drop of vinegar would do). 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