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Miso Stir Fry with Lotus Root and Chicken

Nov. 22, Fri. 2019

Authentic Japanese Cooking

Miso Stir Fry with Lotus Root and Chicken

renkon to tori no miso itame

  • Vegetables
  • Chicken


Ingredients (Serves 2)

1 segment of lotus root (200 g)
300 g chicken thigh
1 bunch of fresh spinach
1 dried red chili pepper
3 tbsp vegetable oil
1 tsp soy sauce

For the seasoning mix:
70 g inaka miso
2 tbsp mirin
1 tbsp sugar
4 tbsp dashi (made from kombu kelp and bonito flakes)


  1. 1. Peel the lotus root, and cut into half-rounds 1 cm thick. Place in cool water for a moment, then strain and pat dry.
  2. 2. Cut the chicken into bite-sized pieces.
  3. 3. Cut the spinach into pieces 3-4 cm long, then briefly boil in salted water. Transfer the cooked spinach to ice water, then squeeze out any excess moisture.
  4. 4. Prepare the seasoning mix: In a bowl, combine the inaka miso, mirin, sugar, and dashi, and mix together.
  1. 5. Oil and preheat a frying pan, and stir-fry the chicken. When the chicken's surface turns whitish, add the lotus root.
  2. 6. Add the dried red chili pepper. When the lotus root has cooked through, add the seasoning mix and stir in.
  3. 7. Reduce heat to low and cover with a drop lid. Simmer, stirring occasionally, for 6-7 min. When the liquid has cooked down by about half, raise the heat to medium and stir-fry, stirring constantly.
  4. 8. Add the soy sauce and cooked spinach, and stir in. Continue cooking until the liquid has cooked off, then serve.