The above is Kinpira Renkon, or Lotus Roots w/ Carrot. This same recipe can also be done with burdock root (Gobou) or even with parsnips!
Serves: ~ 3
1 lotus root (~6” x 2” in diameter or similar) or
1 burdock root*
1 large carrot
1 Tbs. pressed sesame oil
1 Tbs. toasted sesame oil
1 Tbs. soy sauce
2 Tbs. Sake
1 tsp. toasted sesame seeds (optional)
1 tsp. crushed togarashi (唐辛子) or 1/4 tsp. ground cayenne pepper (optional)
1. For both lotus root and burdock root, peel and slice thin. Burdock does well if shaved into thin strips or cut into matchsticks and then soaked in water for ~15 minutes. Lotus root can be sliced thin (and then in half) and left to soak in cold water with a little rice vinegar for ~15 minutes. For either, drain and discard soaking liquid.
2. Peel carrot and shave into thin strips or cut into matchsticks.
1. In a large non-stick frying pan/ skillet on med. high heat, add oil followed by lotus root/burdock when the oil is hot.
2. Saute lotus root/ burdock until they glisten and turn just a bit crispy at the edges. Add 唐辛子/cayenne pepper and/ or sesame seeds followed by the carrots
3. Continue to sauté until the carrots start to glisten. At this point, reduce heat to med. low, add salt, and sweat until carrots are just tender.
4. Bring heat to high and add soy sauce. Stir quickly to avoid burning. Add sake to deglaze the pan. Reduce heat to low, cover and simmer until carrots are cooked through.
5. Take off heat and drizzle with toasted sesame oil. Mix and serve.
*If neither burdock or lotus root are available, 1 large parsnip will do in a pinch, though the result is considerably sweeter. All three together are quite delicious, though time consuming.