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

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

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

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

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

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

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

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

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 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 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 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

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!

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

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

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

Kimpira is a kind of slightly spicy stir-fried vegetables with mirin and soy sauce. Usually it's made with carrot and gobo root, but I LOVE making it with lotus roots ^^ You will love it too I think!

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 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

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 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 is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

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

I wanted to eat a Japanese-style salad with lotus root, which I love.For the lotus root, boil it but make sure that it still retains its crunchy texture.The mizuna is optional. Recipe by *sarasa*