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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Kimpira Renkon (Lotus Root)

Thursday, July 1st, 2010
Kimpira is a side dish that is usually made of root vegetables. Most commonly it is made from, gobo, renkon and carrots, although daikon and goya (bitter melon, I'm not talking about the canned food) are also good.

Gobo/carrot and renkon kimpira are my favorite kimpira dishes, I don't think I could choose which one I liked better. I don't like it, however, when it's been simmered or braised. Kimpira should be shari shari (sound of the vegetables against your teeth) and have a nice bite to them. The important thing to note when making any kind of kimpira is to cook it briskly in oil before adding in the sauce ingredients, and to not simmer it for a long time.

Ingredients (4 Servings)
2 cups of sliced and prepped renkon
2 teaspoons of sesame seed oil
2 tablespoons of soy sauce
1 tablespoon of mirin or sake
1 tablespoon of sugar
1/8 teaspoon of dashi powder (optional)
sprinkling of sesame seeds

1) Wash, peel and slice the renkon into thin slices. (about 2mm thick) If the renkon is large, cut them into quarters but if they are small, leave them as is.
2) Soak the renkon in water as you're cutting for aku nuki.
3) Drain and try to shake as much water out as you can.
4) Get a pot or large frying pan hot. Add the sesame oil and coat the bottom of the pan.
5) Add the renkon and stir fry so they don't stick to the bottom of the pan. Stir fry constantly for about 4-5 minutes.
6) Add the mirin, then sugar and then soy sauce in that order. You can also add the dashi powder last but that's optional. The reason you don't want to put the soy sauce and sugar first is because it will burn.
7) Stir fry constantly until the flavors are absorbed. (About 1-2 minutes.)
8) Serve in bowls and sprinkle with sesame seeds.

Cut the renkon in half length-wise and then slice in half. (This is for a large renkon).
Renkon Kimpira-slice

Stir constantly while stir frying in sesame seed oil. This will ensure that the kimpira is crunchy. I double the recipe here.
Renkon Kimpira-stir fry

Add the sauce ingredients and keep stiring constantly.
Renkon Kimpira-add the sauce

Serve kimpira in bowls and sprinkle with sesame seeds.
Renkon Kimpira-served

tags: Renkon 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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