Lotus root (renkon in Japanese) is definitely the rhizome of the lotus plant. It is a well-liked vegetable all through southern and jap Asia, but it surely’s nonetheless not that well-known within the west. Lotus root is filled with fiber and varied nutritional vitamins and different vitamins. In Asia it is believed to have varied medicinal qualities, however in macro-nutrient phrases it is best to consider it as a starchy vegetable, like potato. Visually in fact, it is very interesting with all these little holes. Right here I am going to clarify the way it’s ready and eaten in Japan.
put together lotus root
First off, that is how a uncooked lotus root seems to be like. You should buy them at an Asian (South or Jap) grocery retailer. As a rule they are going to be vacuum packed. A pleasant contemporary one is a lightweight orangey-brown. The older the foundation the browner and darker it’s.
Mature lotus root has a type of barely bitter or tannic high quality, so shouldn’t be eaten uncooked. (Apparently younger lotus roots might be eaten uncooked, however I’ve by no means encountered them sadly.) The bitter/tannic substance is most concentrated within the pores and skin, so you must peel it. Inside, it is a gentle flesh colour.
(One other solution to cope with a uncooked lotus root is to steam it entire, however peeling and slicing is simpler for rookies.)
Uncooked lotus root will begin to darken virtually straight away, moderately like uncooked potato. To forestall this, put the peeled lotus root in water with a bit of vinegar in it. If I slice it up, I put the slices within the vinegar water.
If utilizing the slices for a salad, or for any dish that has no additional or little or no extra cooking, they need to be boiled for a few minutes in vinegared water. This retains the crunchy texture however removes that tannic-ness.
You may also purchase lotus root in cans, which can be utilized right away. Nonetheless, many canned lotus roots have been bleached to make then whiter, so I want to make use of uncooked lotus root if I can discover it. (The pure colour of lotus root is a really gentle flesh-orange.)
Relying on how lengthy it is cooked, the feel of lotus root varies from crunchy to very starchy and a bit of sticky. I prefer it both approach. Listed here are two methods of utilizing lotus root in its crunchy stage.
Recipe: Lotus root, cucumber and Serrano ham salad
- half lotus root, sliced very thinly and the slices lower into halves
- half English or seedless cucumber, de-seeded and sliced skinny
- 1-2 slices of Serrano or different dried ham, lower into skinny slivers
- half Tbs. rice vinegar plus further for cooking
- Sprint salt
- 1 tsp. sugar
- 1 Tbs. mayonnaise
Put the sliced lotus root into vinegar water as you slice it, as described above. Convey a pot of water to a boil, and add a bit of vinegar. Boil the lotus root for a few minutes. Drain and funky underneath operating water; drain effectively.
Combine the greens and seasonings besides the mayonnaise collectively effectively together with your arms, scrunching them a bit to let the flavors penetrate. Add the mayonnaise and ham and blend effectively. Serve instantly, or cool within the fridge till time for dinner.
Recipe: Stir-fried lotus root with sesame and inexperienced onions
- half lotus root, sliced very thinly
- 1 piece of contemporary ginger about 1 inch / 2 cm or so lengthy, peeled and chopped
- 2 garlic cloved, peeled and chopped
- 1 half cups of roughly chopped inexperienced onions
- 2 Tbs. scorching pink chili pepper, finely chopped
- Vinegar for the lotus root water
- 1 Tbs. sesame seeds
- 1 to 1 half Tbs. soy sauce or to style (extra in case you intend to eat this the Japanese approach, with plain white rice)
- 1 tsp. sesame oil
Put the sliced lotus root into vinegar water as you slice it, as described above. Drain effectively simply earlier than cooking.
Warmth up a big frying pan with the oil. Add ginger and garlic, and stir fry till the oil could be very aromatic. Add the drained lotus root slices in a single layer. Prepare dinner till the lotus root slices begin to change colour – they flip a bit translucent trying. Flip over and cook dinner a pair extra minutes.
Add the chili pepper and inexperienced onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil. The lotus roots ought to get a bit caramelized from the soy sauce. Serve scorching or chilly. That is very good for bento.
Different methods to eat lotus root
. This makes use of the starchy, sticky high quality of grated cooked lotus root. – a really conventional Japanese dish
- Lower up and put into soups or stews – the longer it is cooked, the extra starchy it will get
- Deep-fried or baked as chips (these baked ones on jugalbandi look nice)
- With a batter as tempura
- Sandwich some meaty filling inside and pan-fry (hasami-age)
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This stir-fried lotus root recipe is considered one of my favourite vegetable dishes. If you happen to’ve by no means tried lotus root, you’re actually lacking out! This lotus root stir fry recipe has a pleasant combination of textures and flavors, and it’s extremely tasty contemplating how easy it’s.
What’s Lotus Root?
Lotus roots are the stem of the lotus plant. These stems can develop fairly lengthy underwater (a number of ft!), with segments that look virtually like related hyperlinks of sausage. Harvesting lotus roots is a muddy and labor-intensive course of, however the work is repaid with all of its wholesome fiber and vitamins!
Lotus roots are one of the crucial cherished greens in Asia, and in Chinese language cooking. The lotus root’s texture is crunchy when stir-fried, mushy and potato-like when boiled.
The place do you purchase Lotus Root?
Whereas lotus roots have but to make it into mainstream American grocery shops, they’re available in Asian markets. The segments of the lengthy lotus stems are separated into extra manageable items on the market. When choosing lotus roots, search for heavy, agency specimens with a contemporary clear odor.
To arrange the foundation, merely lower off the ends and peel with a vegetable peeler. Then merely slice or cube to make use of in stir-fries and soups.
Our Lotus Root Stir Fry Recipe
Easy stir-fried lotus root is tough to beat as a vegetable facet dish. Lotus roots have a really delicate candy taste that takes on the flavour of no matter they’re cooked in.
This recipe contains a gentle however surprisingly flavorful sauce made with ginger, scallions, garlic, oyster sauce, an Shaoxing wine. Different easy substances like salt and sugar steadiness it out.
I additionally added wooden ear mushrooms and pink bell peppers so as to add colour and extra texture to the dish. Serve this lotus root stir-fry alongside any most important dish with rice, and also you’ll have an excellent meal.
Lotus Root Stir-fry: Directions
Prep the lotus root by peeling them, trimming the ends, and thinly slicing them, till you could have about 12 ounces (340g). Actually make an effort to get skinny slices! A mandolin is a useful device to make use of for this if in case you have one. If not, merely use a pointy knife to rigorously lower the lotus root into skinny slices.
Convey a big wok or pot of water to a boil and blanch the lotus root, wooden ears, and bell peppers for 45 seconds. Drain completely and put aside.
Mix the rooster inventory, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce combination and put aside.
Add the oil to the wok over medium warmth together with the ginger. Prepare dinner for 30 seconds to a minute, after which add the garlic and scallions.
Prepare dinner for an additional 20 seconds or so, after which add the blanched greens.
Stir-fry the greens for 1 minute. Then add the Shaoxing wine across the perimeter of the wok, adopted by the sauce combination. Prepare dinner for 30 seconds, till the sauce is at a simmer. Stir your cornstarch and water combination, ensuring the cornstarch hasn’t settled and add it to the wok.
Stir-fry for an additional 20-30 seconds till the sauce coats the greens.
A few of our different dishes utilizing Lotus Root:
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