lotus root

Well balanced Kung pao lotus root using famous Kung Pao sauce

Kung Pao Lotus Root

Lotus root

garlic

thumb ginger

peanuts

scallions

chili peppers

cooking oil

Sichuan peppercorns

tbsp. dark soy sauce

tbsp. light soy sauce

salt

vinegar

sugar

sesame oil

cornstarch

water

Peel the skins and then cut lotus root into 1cm thick pieces.

Heat up oil in wok or pan, and fry the lotus root slices for 1-2 minutes until soft and slightly browned on the edges. Transfer out and keep the oil.

Heat oil in wok and fry garlic, ginger, dried pepper, Sichuan peppercorn and scallion sections over slow fire until aroma.

Place cooked lotus root pieces in and stir in stir-fry sauce.

Simmer for 1 or 2 minutes over slowest fire; add water starch and continue cooking until the sauce is well thickened.

Add toasted peanuts and give a big stir-fry to mix everything well.

Garnish chopped scallion white and serve with steamed rice.

Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.&nbsp;

Kinpira Renkon (Lotus Root)

oz lotus root (renkon) ((3", 7.6 cm))

water ((for soaking lotus root))

tsp rice vinegar ((for soaking lotus root))

red chili pepper

Tbsp sesame oil (roasted)

½ Tbsp toasted white sesame seeds

Tbsp sake

mirin

soy sauce ((gluten-free soy sauce

Gather all the ingredients.

Peel the lotus root and cut in half.

Thinly slice the lotus root. In a bowl, add 1 tsp rice vinegar and 1 cup water.

Soak the sliced lotus root in vinegar water for 3-5 minutes to prevent discoloration. Then drain the water well.

Cut the end of red chili pepper to remove the seeds, then thinly slice into rounds. If you want this dish to be spicy, keep the seeds.

In a large frying pan, heat the sesame oil on medium heat and add lotus root to stir fry.

Once the lotus root is almost translucent (80% cooked), add sake, mirin, and sugar. Let the alcohol evaporate (until no more alcohol smell).

Add in the red chili pepper and soy sauce and stir to combine. We add soy sauce last, as it can be easily burnt.

When the liquid is almost gone, add sesame seeds and toss all together. Serve hot, lukewarm, or chilled. You can store in an airtight container and keep in the refrigerator for up to 3-4 days.

Crispy Lotus Root Chips (Renkon Chips) fried to perfection and sprinkled with Himalayan pink salt and Japanese aonori seaweed powder.

Lotus Root Chips (Renkon Chips)

lotus root (renkon) ((½ lb, 227 g))

neutral-flavored oil (vegetable, rice bran, canola, etc) ((for shallow-frying))

Himalayan pink salt

aonori (dried green seaweed)

Rinse the lotus root well (I don&#039;t peel the skin, but it&#039;s up to you). With a sharp knife or a mandolin slicer, cut the lotus root to ⅛ inch (3 mm) or even thinner slices. thin slices (see below).

Prepare a bowl of 2 cups water and 1 tsp rice vinegar. Soak the lotus root slices in the vinegared water for 5-10 minutes. The vinegar water will prevent the lotus root from changing color and make the color white.

Rinse and drain well.

And pat dry on a paper towel – make sure to wipe off all the moisture.

Heat the oil to 340ºF (170ºC) on medium-high heat. Drop a slice of lotus root to see if it’s ready. If it comes right up, then it&#039;s time to deep fry.

Deep fry until the lotus root slices get crispy and golden brown.

Once they are nicely fried, spread on a wired rack or a paper towel to remove excel oil. Season with salt and aonori and serve immediately.

Baked Renkon Chips won&#039;t be as crispy as the deep-fried version, but if you prefer this method, here are the instructions. Preheat oven 350ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Lay each lotus root slice in a single layer on the prepared baking sheets lined with parchment paper and lightly brush both sides lotus root slices with oil. Bake for 15-20 minutes, flipping halfway through. The cooking time varies depending on thickness. When the slices turn nice golden brown, remove them from the oven.

To Bake in the Oven

A 2 ingredient recipe for homemade crispy lotus root chips! This recipe is vegan, gluten-free, oil free and refined sugar free.

Crispy Lotus Root Chips (oil-free, vegan, gluten-free)

10″ long lotus root

garlic powder

sea salt

togarashi spice blend

cajun seasoning

lemon pepper

whatever else your heart desires!

Prepare lotus root by peeling skin with a peeler. Slice evenly into 1/8&#8243; pieces and place slices into a large mixing bowl.

Add spices to the bowl and toss to coat. The moisture from the slices should hold spices well.

Transfer slices onto a baking mat or parchment lined baking tray, laying flat and leaving space between each slice.

Bake at 325F for about 25 minutes. Flip, and bake an additional 5 minutes, or as needed until crisp. I personally had best results baking for 25 minutes, then flipping and turning off the heat but allowing slices to sit until the oven cooled (they will continue to cook this way). Alternatively, you can make in the microwave following this method, or airfry them.

Simple stir-fried lotus root is hard to beat as a vegetable side dish. If you haven&#x27;t had lotus root, you&#x27;re missing out––give this lotus root recipe a try!

Lotus Root Stir-fry

lotus root ((340 grams))

wood ear mushrooms

red bell pepper

chicken stock

oyster sauce

salt ((or

white pepper

ginger

garlic ((minced))

scallions ((white parts only,

Shaoxing wine

cornstarch ((combined with 1 tablespoon water))

Prep the lotus root by peeling them, trimming the ends, and thinly slicing them, until you have about 12 ounces (340g). Also prep your wood ear mushrooms and bell pepper.

Bring a large wok or pot of water to a boil and blanch the lotus root, wood ears, and bell peppers for 45 seconds. Drain thoroughly and set aside.

Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside.

Add the oil to the wok over medium heat along with the ginger. Cook for 30 seconds to a minute, and then add the garlic and scallions. Cook for another 20 seconds or so, and then add the blanched vegetables.

Stir-fry the vegetables for 1 minute. Then add the Shaoxing wine around the perimeter of the wok, followed by the sauce mixture. Cook for 30 seconds, until the sauce is at a simmer, and then add the cornstarch and water mixture, making sure the cornstarch hasn’t settled.

Stir-fry for another 20-30 seconds until the sauce coats the vegetables, and serve.

Salty-sweet.  Crunchy.  Nutty.  Fragrant.  The vegan banchan of your dreams.

Korean Braised Lotus Root

pre-peeled, pre-sliced Lotus Root

Tbsp vinegar

soy sauce

brown sugar

Mirin

corn syrup ((any kind works))

sesame seeds

Rinse pre-sliced, pre-peeled Lotus Root with cold water and drain.  Place in a non-stick pan and cover with 4 cups water and 1 Tbsp vinegar.  Boil for 5 minutes.  Drain.

Add Lotus Root back to the non-stick pan.  Add Lotus Root back to the pan.  Add soy sauce, brown sugar, corn syrup, Mirin, and water.  Bring to a boil then lower heat and simmer for 15 minutes, until lotus root is dark brown in color and slightly crispy.  If you like it softer, cook for an additional 5-10 minutes.  Stir with a silicone spatula from time to time.

Add  corn syrup and mix with a spatula.  Keep cooking but watch carefully as it evaporates, stirring often.   Cook until dark, saucy, and syrupy.  The corn syrup will create a shiny, sticky coating.  Make sure to stir liquid from the bottom of the pot so the liquid doesn&#39;t burn.

Garnish with sesame oil and sesame seeds.  Enjoy cold or room temperature!

Made with crunchy daikon, cucumber, eggplant, and lotus root pickled in a soy sauce-based solution, this Homemade Fukujinzuke is a must-have relish for Japanese curry.

Homemade Fukujinzuke (Japanese Pickles for Curry)

daikon radish ((9.5 oz, 270 g, 2", 5 cm))

Japanese cucumbers ((7.8 oz, 220 g))

lotus root (renkon) ((boiled; 3.5 oz, 100 g))

eggplant ((4.6 oz, 130 g))

ginger ginger

shiso leaves (perilla/ooba)

Tbsp rice vinegar (unseasoned)

Tbsp sugar

kombu ((2x2 inches, 5x5 cm))

Peel daikon. Cut it into quarters lengthwise and slice thinly.

Peel the cucumbers alternately to give a stripe pattern, then slice thinly.

Cut the lotus root into quarters lengthwise and slice thinly. If your lotus root is raw (not pre-boiled louts root in a package like mine), you can quickly blanch it until just tender.

Peel the eggplant (I recommend peeling the skin completely. The skin will discolor and fukujinzuke will not have a good color). Cut the eggplant in half lengthwise and slice thinly.

With a knife or spoon, scrape off the ginger skin. Cut it into thin slabs and thin julienned strips.

Put an empty large bowl on a kitchen scale and put all the chopped vegetables in the bowl. Check the weight (I have 675 g).

You will need 3% salt for the total weight of the vegetables. So I&#39;ll need 20 g of kosher/sea salt (roughly 2 Tbsp). Sprinkle the salt and knead the vegetables with your hand. Set aside for 20 minutes.

To Prepare the Vegetables

Combine soy sauce, mirin, rice vinegar, and water.

Add kombu and sugar. Mix well and bring it to a boil.

When it&#39;s about to boil, discard the kombu (or you can keep it to make Simmered Kombu or Homemade Furikake). Turn off the heat and set it aside.

To Prepare the Pickling Solution

After 20 minutes, put the vegetables into a large sieve (colander) and rinse off the salt under cold running water.

Squeeze the vegetables to drain the water and transfer back to the clean bowl.

Roll up the shiso leaves and cut them into thin julienned strips. Add to the squeezed vegetables in the bowl.

To Drain the Moisture from Vegetables

Bring the pickling solution to a boil again and add the vegetables.

Add the sesame seeds and make sure the vegetables are nicely submerged. Cook for 30 to 60 seconds. I like to keep my vegetables crunchy, so I usually cook for just 30 seconds.

Drain the vegetables and transfer them to the bowl.

Put any excess liquid in the bowl back to the pot. Reduce the pickling solution on low heat for 5-10 minutes (so the flavor will intensify).

Transfer the vegetables into airtight jars (I used 3 1-cup Weck jars) and add the pickling solution to cover the vegetables.

To Cook the Vegetables

You can keep the Fukujinzuke in an airtight container and store it in the refrigerator for up to 5-7 days and in the freezer for a month. Use a clean utensil to take out the portion you will eat. Tsukemono in general is salty, but if you are worried, you can drain the liquid after a day or two. You cannot re-use this to make more Fukujinzuke because the liquid is already diluted with moisture from the vegetables.

To Store

I used a whole chicken for this recipe, but you can use any part of the chicken.  Chicken legs and chicken wings come to mind.  I’m not a big fan of eating ginger, but I like ginger flavour.  So, in this recipe, I didn’t add any shredded ginger with the shredded green onions.  If you like cilantro, add it with the green onions and also some to cook the sauce.

Lotus Root and Dried Octopus Soup 章魚蓮藕湯

octopus

700 g Pork bones

900 g Lotus root

g Mung beans

Honey dates

mandarin peel

Water

Optional: rinse pork bones with water and put into a pot

Add water to the pot until the water covers the pork bones.  On high heat, bring the pork bones to a boil.  Turn off heat

Rinse off the bone fragments and impurities from the pork bones and put into a clean pot  If you don’t want to rinse the meat, you can wipe them clean with a paper towel

Soak 2 honey dates and a piece of dried mandarin peel in water for around 5 minutes.  I used one piece of mandarin peel that’s approx. 1” x 1”  If you like the taste of mandarin peel, you can add more

If your mandarin peel still has some of the membrane on it (white layer), scrape it off with a knife or spoon

Place the honey dates and mandarin peel into the pot with the pork bones

Peel carrots, cut into small pieces and put them in the pot

Peel lotus root and slice into small pieces and put them in the pot

Add 2.5L of water to the pot and bring to a boil

Rinse dried octopus and wipe clean with kitchen towels

Turn heat to medium in a wok or pan.  Place octopus into wok.  You can cut up the octopus if it’s too big to fit

Toast the octopus on both sides until aromatic and until it has obviously shrunk in size.  This should take approx. 6-8 minutes

Add the octopus into the pot

When the soup comes to a boil, reduce the heat to low and boil for a total of 2 hours

Soak the mung beans for approx. 1 hour

After 1 hour, drain the mung beans and add to the soup since octopus is considered a warming ingredient, to ensure that the soup is not too heaty, mung beans are added to cut the heatiness.  If you like the mung beans super soft, adding thickness to the soup, you can add it with the rest of the ingredients.  Adding it after 1 hour will keep your broth clean and the mung beans whole at the time of serving

Boil for another hour on low heat

Serve.  Note that I did not have to add any salt because the octopus had flavour and natural sea salt on it.  But if it’s not enough, you can add salt to taste.

Just as beautiful to look at as to eat, chirashi, meaning scattered in Japanese, is a colorful dish often served on celebratory occasions. The sushi rice, seasoned with rice vinegar and barely a hint of sugar, lays the foundation for a kaleidoscope of flavorful and textured toppings that vary by region and family. This version is a home-style chirashi scattered with a variety of vegetables and cooked fish, including sake-steamed shrimp and sticky sweet grilled eel (unagi). A savory vegetable mix of shiitake mushrooms, carrot and kanpyo (dried gourd strips) add texture and fill out the rice. For a splash of color and added protein (you can skip the fish altogether and add more vegetables for a vegetarian dish), bright yellow kinshi tamago (egg ribbons) are scattered on top like thin party streamers. Crisp ginger-pickled lotus root enlivens everything, and rosy-hued ikara (salmon roe) pop with subtle flavor from the sea. Preparing this dish from scratch is a multistep project, but you can take shortcuts and prepare components in advance (see Tips). All ingredients are available at Japanese and Asian markets. Use the suggestions below as a guide and scatter your chirashi sushi as you like. 

https://static01.nyt.com/images/2024/08/28/multimedia/ND-Chirashirex-tkhj/ND-Chirashirex-tkhj-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Chirashi Sushi 

unseasoned rice vinegar

renkon (lotus root, see Tip)

kosher salt (such as Diamond Crystal)

mushrooms

kanpyo (dried gourd strip, optional)

Kosher salt

carrot,

sake

eggs

vegetable oil, plus more as needed

sushi rice

rice vinegar

Vegetable oil,

deveined, shell-on large shrimp

pre-cooked/grilled unagi filet (about 12 ounces)

ikura (salmon roe)

snow peas

shiso leaves

avocado, sliced

Japanese cucumber, 1/2 English cucumber

white sesame seeds

nori

NYT Cooking

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https://static01.nyt.com/images/2024/08/28/multimedia/ND-Chirashirex-tkhj/ND-Chirashirex-tkhj-facebookJumbo.jpg

Prepare the pickled lotus root: Add 4 cups water and 1 teaspoon rice vinegar to a large bowl. Peel and thinly slice the lotus root into thin rounds (about 1/8-inch thick). Place the rounds in the seasoned water to soak while you prepare the brine. In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, the sugar, salt and ginger. Bring to a boil over medium-high, stirring until the sugar dissolves, about 6 minutes. Drain the lotus root and transfer to a heat-proof, nonreactive container with a lid. Pour the hot liquid over the lotus root. Make sure the lotus root is submerged in the liquid and set aside to cool to room temperature. Cover and store in the refrigerator for up to 1 week. This will make more than needed for chirashi but you can snack on the pickles or serve alongside other dishes.

Prepare the vegetable mix: In a medium bowl, soak the mushrooms in 3/4 cup cold water (if using 12 mushrooms use 2 cups water) until rehydrated and soft, about 30 minutes. Lift the mushrooms out of the liquid (do not discard the liquid) and, using your hands, squeeze out any excess liquid. Using a fine mesh strainer, strain about 3/4 cup of the liquid (called shiitake dashi) into a medium saucepan and set aside. Remove and discard the stems of the mushrooms; thinly slice caps and set aside.

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Kung Pao Lotus Root

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Top 10 lotus root recipes from across the web

The most viewed lotus root recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Lotus Root

Kinpira Renkon (Lotus Root)

Lotus Root Chips (Renkon Chips)

Crispy Lotus Root Chips (oil-free, ...

Lotus Root Stir-fry

Korean Braised Lotus Root

Homemade Fukujinzuke (Japanese Pick...

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Sweet vinegared lotus root

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