Gingered Lotus Root

I wanted to cook ginger fried pork without onions.Slice lotus root as thin as possible. (Be careful not to cut your finger) Recipe by Tomomaki0313

This is the flavor that I like (slightly on the sour side).To preserve the crunchy texture of the lotus root, not over cook For an easy-to-make proportion. Recipe by Setsubunhijiki

I'm posting this recipe for my own records. One day, I'll pass it down to my children. It's our family recipe.To make a cute flower shapes, it's best not to use large lotus roots. Recipe by kebeibiko

I whipped this up off the top of my head, using lotus root. I also recommend "Lotus Root Kinpira" at.During Step 3, put about 2 tablespoons of oil in the pan. Lightly fry the lotus root. For Step 4, if you want more sauce, increase the amounts of each ingredient by 1.5~2 times. Recipe by Yuuyuu0221

This is a variation of "Kinpira Gobo" (stir fried spicy burdock root). If you add mayonnaise to kinpira, it becomes a delicious, earthy salad. I made this version with lotus root as a variation!Recipe by Raby

My niece told me they had a simmered lotus root dish for dinner, which made me want to make some myself. It turned out more delicious than I had expected and I have been repeatedly making this dish.☆When you are cooking the lotus root right away, it's not necessary to soak it in the vinegar water.☆In the process ④ and after, the lotus root gets crispy if you cook it on high heat for a short time. If you cook it on low/medium heat for a longer time, the lotus root gets softer, but not soggy. Depending on your preference, adjust the heat. Recipe by Okanyan

I wanted to eat some easy-to-make and delicious pickled lotus root.Add sugar to taste. Recipe by Mimiyan

This is a macrobiotic recipe.The nodes of the lotus root have a stronger medicinal effect.For coughs with lots of phlem, use dried lotus powder. Recipe by Ruruko

My mother often made this.If you've sliced your lotus root a bit thickly, then it's okay to boil them for slightly longer.If you've sliced them thinly, be sure to put them in the drainer quickly.The key is to get them from the drainer to the vinegar mixture as soon as possible. Recipe by Yoshimorisanchi

I was planning to make lotus root cakes but changed my mind and made soup instead. I didn't realise how thick this soup would be by just using the grated lotus root. You don't need katakuriko to thicken the soup. Lotus root contains a lot of fibre, and it's a very satisfying soup that'll warm you up. Might be diet friendly too?You can use pork or chicken instead of prawns. Recipe by Yukirinrin

I love crispy lotus roots whether in soup, stew or stir fried! Don't ask me why. Hahaha. Enjoyed this easy-cook lotus root dish with fragrant jasmine rice

Can be good snack, topping for salad or soup croutons. Alternative for bacon bites.

I suddenly got the idea to make white and black vegetable-based cakes! Black would be burdock root, and white...I decided to try lotus root, keeping to the root vegetable family!Since lotus root becomes sticky and doughy when heated, I thought maybe I can use it instead of eggs. So I tried making an eggless cake with it - and it worked just as I thought it would!!I used honey to sweeten it -- to contrast with the brown sugar syrup I used for the burdock root cake. This taste worked well in the lotus root cake.I tried chopping up lotus root and mixing it in the batter, or slicing it and putting it on top, but it got soft and wasn't that good. The best method was to grate it and add it to the batter! I used honey to contrast it with the brown sugar syrup used in the burdock root cake, but regular sugar would be find too of course! If using sugar, mix in with the flour in Step 1!!I actually made the cake shown in the photos using double the amount of ingredients. I made a slightly larger paper case than the one Ripiimama used. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by keke

Thick, delicious and comforting congee perfect for a quick easy #vegan meal. The grated lotus root helps to quickly thicken the congee without having to spend hours stirring it. Super easy and fast recipe. Just mix and cooked everything in the rice cooker. Ingredients are listed in approximate amounts, easily adjustable depending on what you have on hand!

Because simmering with soy sauce darkens the food, I wanted to try something made with just salt.Adjust the amount of doubanjiang paste according to your taste. Taste before adding salt. (^^) Recipe by Nashisakuracchi

This is a fall classical recipe. Lotus root nourishes the lungs and calms the spirit in TCM. 秋季菜，滋阴润燥。

I wanted to introduce my children to different ways to eat lotus root, since I love lotus root myself.Even if it's a bit of a bother, the sesame seeds will be much better if you toast them.Make sure to drain the lotus root very well after boiling it or it will be too watery.The cooking time is kept short in order to preserve the crispy-crunchy texture.Try the salad with tuna instead of ham.You can halve the amounts, since this is a lot of salad. For 4 servings. Recipe by Mamimeron

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

I used to be able to buy pre-cooked packages of lotus root and beans, so I tried to re-create that flavor.When frying the shirataki, be sure to simmer away all the liquid, and be sure to simmer thoroughly after stir-frying.Feel free to adjust the seasonings to taste, as well as the amount of main ingredients.You can also use carrots, burdock root, or hijiki seaweed, to make a total of 300g. Recipe by Jikana

I love lotus roots!I cooked it with vegetables I had at home, and made a delicious dry curry.I made this dish with the ingredients I had at home. You can use any vegetables.But please use lotus root. Recipe by rubi0314

It's easy to do & finger licking yummy chips which is an alternative to potato chips.

A recipe passed down to me from my grandmother. This is one of my family's staple New Year's fest recipes, but I had an unexpected craving for it, so I went ahead and made it.Be careful not to burn the lotus root when evaporating the liquid. Evaporate it quickly on a high heat, but be sure to keep a close eye on it. If it starts to stick to the bottom of the pot, remove the pot from the heat. You need to cook it quickly on a high heat in order to attain a crunchy texture. Recipe by satokohime

This is a standard dish in our home. My son who doesn't really like lotus root likes this kimpira dish and will eat it.I recommend cooking the lotus root until a slight bit of crispness remains. Since there's only a small amount of seasoning, sautè over low heat and don't let it burn. For 2-3 servings. Recipe by Mitsuko nesan