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Scrumptious Lotus Root
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A picture of Scrumptious Lotus Root.

Scrumptious Lotus Root

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.

Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.

Read more

Scrumptious Lotus Root

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.

Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.

Read more
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Ingredients

4 servings
  • 400 gFrozen Lotus Root *thawed
  • 2-3 tablespoonsPotato starch Flour OR Corn Starch Flour
  • Oil for frying
  • Toasted Sesame Seeds
  • <Sauce>
  • 2 tablespoonsSugar
  • 1 tablespoonRice Vinagar
  • 2 tablespoonsSoy Sauce OR 3 tablespoons ‘Bannō’ Soy Sauce
  • *Note: ‘Bannō’ Soy Sauce can be made by combining 2 tablespoons Soy Sauce, 1/4 teaspoon grated Garlic, 1/2 teaspoon grated Ginger, 1/2 teaspoon Toban Djan (Chilli Bean Sauce)
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Steps

  1. 1

    Combine all the sauce ingredients in a small bowl.

  2. 2

    Cut Lotus Root slices in half, sprinkle with Potato Starch Flour and coat each piece. This layer of starch will become jelly-like when combined with sauce.

  3. 3

    Shallow fry the Lotus Root pieces with generous amount of Oil in a frying pan until slightly golden and crispy. They tend to stick to each other because of the starch coating, so DO NOT fry too many pieces at once.

  4. 4

    When you finished frying the Lotus Root pieces, transfer the Oil to a mug or something, and clean the pan using paper towel.

  5. 5

    Place the sauce in the pan and heat over medium high heat. When the sauce starts boiling, add fried Lotus Root pieces, and combine all well.

  6. 6

    Sprinkle with some Toasted Sesame Seeds and serve.

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Hiroko Liston
Hiroko Liston @hirokoliston
on December 03, 2019 02:39
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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