| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Sliced renkon fried with cut chilli and glazed with sweet-salty kaeshi.
Obtaining
Usage
What the renkon slices are for
Use renkon slices. The pan supplies its cooking oil automatically, and the kaeshi bottle comes back empty.
Not the same as kinpira gobou
Stir-fry renkon slices, sliced chilli and kaeshi in the medium pan. Its ingredients differ from kinpira gobou, which uses burdock and carrot.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
In the real world
Kinpira renkon belongs to Ibaraki and is made across the prefecture. Lotus root is peeled, soaked in vinegared water, cut into short strips and fried with rings of dried chilli, then seasoned with sake, soy sauce and sugar. The lakeside country around Kasumigaura is one of the great lotus-growing districts, and the dish is a standby of the autumn and winter table.
Differences in game
Renkon rings replace short strips, and soaking in vinegared water is omitted. Kaeshi combines the seasonings, with no sake added. The pan supplies its cooking oil automatically.
References and sources
- Renkon no Kinpira — Our Regional Cuisines — Recorded as a dish of the whole prefecture — cut lotus root into strips, fry it in oil with rings of dried chilli and season it with sake, soy sauce and sugar.