Crispy Pickled Lotus Root

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

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

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.Parboil for 3 minutes to retain the crunchy texture.Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

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

I really love lotus root .These meat-wrapped lotus root slices taste great with refreshing condiments such as ponzu and grated daikon, or traditional yakiniku and meat sauces, as well as wasabi soy sauce. It's possible to make lots of good flavour combinations with this dish so have fun trying out lots of different seasonings. Recipe by Kaisuke

This recipe became popular on January 19, 2014. It's a classic tempura dish. It's crispy and delicious. Enjoy it with salt or tempura dipping sauce.The origin of this recipeThis is a classic tempura dish in our household.

Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki

I like vinegar, but I'm not a fan of food that so vinegary that your lips pucker when you put it in your mouth. So I came up with my own recipe for mildly vinegary pickled lotus root. I managed to make very nice pickles without having to dirty two pots, so I'm going to stick to making it this way.Be sure to leave the lotus roots sit overnight before consuming. Recipe by Run

Sorry i over fried it😊😊😊

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

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

Using just two main ingredients, these crunchy lotus roots are flavorful and simple to make. Serve them as snacks or side dishes to an Asian meal, either way, they are delicious!

I received western mustard as a recipe tester and tried out a few recipes.If the lotus root is cut too thick, it won't cook through so slice thinly. Recipe by Shampoo hat

I try my best to garnish my celebratory dishes with natural leaves and flowers.I made these to be both decorative and edible.You don't have to soak the lotus root in vinegar water if you don't have time.When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora

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

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

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

I love sweet and sour sauce.Make your own variation depending on what the veggies in your fridge have to say!The recipe says to thinly slice the lotus root, but they're also good as thick slices.The photo shows them chopped into thicker slices. Recipe by nani cafe

I wanted to eat a different kind of lotus root dish, so I created this.This is a variation on the "Gingered Turnips"that everybody likes.Make this dish with lots of love. Recipe by Omamesan

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