A round colorful Japanese bowl containing Kinpira Renkon (Japanese Lotus Root Stir Fry).

Kinpira Renkon (Lotus Root)

Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: kinpira, lotus root
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (as side dish)
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. 




  1. Gather all the ingredients.
    Kinpira Renkon Ingredients
  2. Peel the lotus root and cut in half.

    Kinpira Renkon 1
  3. Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar and 1 cup water.
    Kinpira Renkon 2
  4. Soak the sliced lotus root in vinegar water for 3-5 minutes to prevent discoloration. Then drain the water well.

    Kinpira Renkon 3
  5. Cut the end of red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.
    Kinpira Renkon 4
  6. In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry.
    Kinpira Renkon 5
  7. Once the lotus root is almost translucent (80% cooked), add sake, mirin, and sugar. Let the alcohol evaporate (until no more alcohol smell).
    Kinpira Renkon 6
  8. Add in the red chili pepper and soy sauce and stir to combine. We add soy sauce last, as it can easily burnt.
    Kinpira Renkon 7
  9. When the liquid is almost gone, add sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in the airtight container and keep in the fridge for up to 3-4 days.
    Kinpira Renkon 6

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.