Umeboshi Plum Flavoured Lotus Root Kimpira

Umeboshi Plum Flavoured Lotus Root Kimpira

These are lightly coloured and flavoured kimpira. The addition of baby sardines imparts a mellow and more delicious flavour.


Lotus root
200 g
Chirimen jako - salted semi-dried tiny sardines
a handful
Dashi stock
50 ml
2 teaspoons
Usukuchi soy sauce
1/2 teaspoon
Sesame seeds
1 tablespoon
Vegetable oil
2 teaspoons


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.

Story Behind this Recipe

I usually flavour kimpira with dark soy sauce for a salty-sweet taste, but I wanted to eat a lighter kimpira this time.