Braised "kinpira" lotus root 蓮根の金平

When I made chicken "tsukune" つくね patties with chopped lotus root or renkon 蓮根, I made this dish from whatever lotus root was leftover. I usually slice lotus root across so that it looks like a round with multiple concetric holes. I decided to cut it differently this time to make it really crunchy and made "kinpira" 金平 or braised lotus root. 

Lotus root or renkon: Since it is nearly impossible to get fresh renkon, I usually get cleaned and boiled lotus root which is vacuum packed. Actually, it is much easier to prepare and the texture remains quite good and crunchy. I first cut the lotus root across in 2 inch or so segments. Then cut the segments into thick (1/2 inch) pieces along the long axis. I then cut, again, along the long axis to make thick battons like you see above. I used about 3/4 of the one package of renkon which yielded 2 servings.

Kinpira reparation is the same as before. I first sautéed the rekon for few minutes in a vegetable oil (1/2 tbs) with a splash of sesame oil. I sprinkled on Japanese 7 flavored red pepper powder 七味唐辛子．I then braised it by adding sake (1 tbs), mirin (1 tbs) and soy sauce (1-2 tbs) until the liquid was almost all gone. I garnished it with roasted white sesame seeds. 

Compared to the more classic burdock root kinpira, this has a better nice crunchy texture but burdock root has a more nutty earthy flavor. This was served with tsukune with chopped renkon.