LOTUS ROOT STIR FRY | Japanese side dish | RENKON NO KIMPIRA | beckypi
Recipes in this Video
Hiyayakko, a traditional Japanese dish, originated as a refreshing summer meal, showcasing the delicate flavor of tofu. It's often enjoyed as part of a simple meal or as an appetizer, highlighting the Japanese appreciation for fresh, seasonal ingredients. Today, Hiyayakko is popular not only in Japan but also among health-conscious diners worldwide, celebrated for its lightness and versatility.
Ingredients
- ●silken tofu
- ●green onions
- ●grated ginger
- ●soy sauce
- ●bonito flakes
- ●sesame seeds
- ●shiso leaves
- ●wasabi
Instructions
- 1Chill silken tofu in the refrigerator for at least 30 minutes.
- 2Remove tofu from packaging and drain excess water.
- 3Cut tofu into cubes or slices as desired.
- 4Place tofu on a serving plate.
- 5Sprinkle chopped green onions over the tofu.
- 6Add grated ginger on top of the tofu.
- 7Drizzle soy sauce over the tofu and toppings.
- 8Garnish with bonito flakes and sesame seeds.
- 9Add shiso leaves for extra flavor if desired.
- 10Serve immediately, with wasabi on the side.
Ingredient Alternatives
silken tofu
Healthier: firm tofu
Cheaper: tofu
Firm tofu has a lower water content, making it less delicate.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake.
bonito flakes
Healthier: dried seaweed
Cheaper: dried fish flakes
Dried seaweed offers umami flavor without fish.
wasabi
Healthier: horseradish
Cheaper: mustard
Horseradish provides a similar spicy kick.
Techniques
Equipment
Also Known As
Renkon no Kimpira is a traditional Japanese dish that highlights the unique texture and flavor of lotus root, often enjoyed for its health benefits and crunchy texture.
Ingredients
- ●300g lotus root, peeled and sliced
- ●2 tbsp vegetable oil
- ●1 tbsp sesame oil
- ●1 tbsp soy sauce
- ●1 tbsp mirin
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/2 tsp ground black pepper
- ●1 tbsp sesame seeds
- ●2 green onions, chopped
Instructions
- 1Heat the vegetable oil and sesame oil in a large skillet over medium heat.
- 2Add the sliced lotus root to the skillet and stir-fry for about 5 minutes until they start to become tender.
- 3In a small bowl, mix together the soy sauce, mirin, sugar, salt, and black pepper.
- 4Pour the sauce mixture over the lotus root in the skillet and stir well to coat.
- 5Continue to stir-fry for another 3-4 minutes until the lotus root is cooked through and slightly caramelized.
- 6Remove from heat and sprinkle with sesame seeds and chopped green onions.
- 7Toss everything together to combine.
- 8Serve hot as a side dish or over rice.
Equipment
Ingredients
- ●1 block (300g) firm tofu
- ●2 green onions, finely chopped
- ●1/4 cup bonito flakes (katsuobushi)
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp grated ginger
- ●1 tsp wasabi (optional)
- ●1 tbsp toasted sesame seeds
Instructions
- 1Drain the tofu and wrap it in a clean kitchen towel to remove excess moisture. Let it sit for about 15 minutes.
- 2Cut the tofu into bite-sized cubes and arrange them on a serving plate.
- 3In a small bowl, mix together the soy sauce, sesame oil, and grated ginger to create a dressing.
- 4Sprinkle the chopped green onions over the tofu cubes.
- 5Add bonito flakes on top of the tofu and green onions.
- 6Drizzle the dressing over the tofu and toppings.
- 7If desired, add a small dollop of wasabi on the side for an extra kick.
- 8Sprinkle toasted sesame seeds over the dish for garnish.
- 9Serve chilled as an appetizer or side dish.
Equipment
Japanese potato salad, known as 'poteto sarada', has roots in Western cuisine, introduced during the Meiji era. It reflects Japan's unique culinary adaptation, blending local ingredients like cucumbers and carrots with creamy mayonnaise. This dish is a staple at home and often served at picnics or parties, showcasing its versatility. Today, variations abound, with some adding ingredients like ham or corn, making it a beloved comfort food across Japan and beyond.
Ingredients
- ●potatoes
- ●carrots
- ●cucumber
- ●mayonnaise
- ●rice vinegar
- ●sugar
- ●salt
- ●black pepper
- ●onion
- ●hard-boiled eggs
Instructions
- 1Boil potatoes in salted water until tender, about 15-20 minutes.
- 2Drain and let cool, then peel and mash in a large bowl.
- 3Finely chop carrots and cucumber, then add to the mashed potatoes.
- 4Mix in mayonnaise, rice vinegar, sugar, salt, and black pepper until well combined.
- 5Finely chop onion and hard-boiled eggs, then fold into the mixture.
- 6Taste and adjust seasoning if necessary.
- 7Chill in the refrigerator for at least 30 minutes before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes add nutrients and flavor
hard-boiled eggs
Healthier: tofu
Cheaper: chickpeas
Tofu provides protein without cholesterol
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers a milder flavor
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked rice
- ●1 lb pork tenderloin, sliced
- ●4 cloves garlic, minced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 cup green onions, chopped
- ●1/2 cup broccoli florets
- ●1/2 cup carrots, julienned
Instructions
- 1Heat vegetable oil in a large skillet over medium heat.
- 2Add minced garlic and sauté until fragrant, about 1 minute.
- 3Add sliced pork tenderloin to the skillet and cook until browned, about 5-7 minutes.
- 4Stir in soy sauce, sesame oil, black pepper, and salt. Cook for another 2-3 minutes until pork is cooked through.
- 5Add broccoli and carrots to the skillet, stirring to combine. Cook for an additional 3-4 minutes until vegetables are tender.
- 6In a serving bowl, place a portion of cooked rice as the base.
- 7Top the rice with the garlic pork and vegetable mixture.
- 8Garnish with chopped green onions before serving.
Equipment
Agedashi Tofu is a classic Japanese dish originating from the Edo period, where it was served in izakayas as a comforting appetizer. The dish showcases the delicate texture of tofu, fried to a crispy golden exterior while remaining soft within, and is traditionally served in a warm dashi broth. Today, it is enjoyed in various forms around the world, often adapted with different sauces or toppings, reflecting the global love for Japanese cuisine.
Ingredients
- ●tofu
- ●potato starch
- ●dashi
- ●soy sauce
- ●mirin
- ●green onions
- ●daikon radish
- ●ginger
Instructions
- 1Drain tofu and press to remove excess moisture for 15 minutes.
- 2Cut tofu into cubes or triangles.
- 3Coat tofu pieces in potato starch evenly.
- 4Heat oil in a deep pan over medium-high heat until shimmering.
- 5Fry tofu in batches until golden brown, about 3-4 minutes per side.
- 6Remove tofu and drain on paper towels.
- 7In a saucepan, combine dashi, soy sauce, and mirin; bring to a simmer.
- 8Serve fried tofu in a bowl and pour hot dashi sauce over it.
- 9Garnish with chopped green onions, grated daikon, and ginger.
Ingredient Alternatives
tofu
Healthier: firm tofu
Cheaper: silken tofu
Firm tofu holds its shape better during frying.
dashi
Healthier: vegetable broth
Cheaper: water + soy sauce
Vegetable broth provides a lighter flavor while maintaining depth.
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
Rice vinegar + sugar mimics mirin's sweetness and acidity.
daikon radish
Healthier: carrots
Cheaper: regular radish
Carrots provide a similar crunch and sweetness.
Techniques
Equipment
Also Known As
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