Our Recipes


Lotus Root Kinpira

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  • Serves 4-5
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  • 20 minutes

If you’re looking to add an authentic touch to your usual Japanese dinner spread then the lotus root kinpira stir fry is the one to try. The recipe simply calls for the lotus root to be sliced and fried in sesame oil which bring out its marvellously crunchy texture and earthy flavour. As well as being highly nutritious, this versatile side dish just about goes well with any Japanese meals.

 Recipe courtesy of Mizue Kanazawa.


300g blanched lotus root
2 tsp sesame oil
3 tbsp tsuyu soup base
pinch of black sesame seeds



Drain the lotus roots. Halve the lotus root and cut into 7mm thick slices.


Heat half of the sesame oil in a frying pan over medium heat. Stir-fry the the lotus root for about 5 mins until well coated with the sesame oil. Add the soup base. Stir-fry for another 10 mins until the sauce has reduced and thickened. Remove from the heat.


Drizzle with the rest of the sesame oil and serve. Sprinkle with a pinch of black sesame seeds.

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