Recipe: Tasty Umeboshi Plum Flavoured Lotus Root Kimpira

Umeboshi Plum Flavoured Lotus Root Kimpira. From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry. The sliced lotus roots have a lacy shape and the dressing is magenta. The recipe comes from The Poetical Pursuit of Food, by Sonoko Kondo.

Add soy sauce and sugar and. Not only is this bright Chinese Lotus Root Salad packed with goodness, it's a beautiful It was in a Japanese dish called kinpira renkon, which is basically a lotus root stir fry. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. This Appetizing Umeboshi Plum Flavoured Lotus Root Kimpira using 8 easy ingredients and 5 simple steps. Follow these simple steps to achieve apetizing meal.

Ingredients of Umeboshi Plum Flavoured Lotus Root Kimpira

  1. Prepare 200 grams of Lotus root.
  2. It’s 2 of Umeboshi.
  3. It’s 1 bunch of Chirimen jako – salted semi-dried tiny sardines.
  4. You need 50 ml of Dashi stock.
  5. Prepare 2 tsp of Mirin.
  6. You need 1/2 tsp of Usukuchi soy sauce.
  7. Prepare 1 tbsp of Sesame seeds.
  8. Prepare 2 tsp of Vegetable oil.

Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Kinpira gobo is braised burdock root. Kinpira is usually referred to as a way of cooking vegetables.

Umeboshi Plum Flavoured Lotus Root Kimpira step by step

  1. Peel the lotus root and slice thinly as possible. Wash in plenty of water and soak for 15 minutes in a bowl of water with a little vinegar (not listed)..
  2. Pit the umeboshi and pound the flesh into a paste. When the lotus root has soaked for 15 minutes, drain well..
  3. Add the vegetable oil and lotus roots to a pan and cook on a high heat. Cook until the lotus root starts to brown..
  4. Add the umeboshi, baby sardines, dashi stock, mirin and light soy sauce into the same pan and simmer..
  5. When the liquid from the mixture has mostly evapourated, stop the heat, add the sesame seeds and give everything a good stir to finish..

It is when something is sauteed Gobo is commonly used for making Kinpira. Other popular and suitable vegetables are carrots, Renkon lotus roots, and capsicums. An unbeatable flavour with extra fibre goodness. Discover crisps like never before with these thinly sliced and fried Japanese renkon lotus root snacks. Lightly seasoned with salt and sour ume plums, giving them a flavour as exciting and unique as the lotus root's shape, these nutritious snacks are.