Crispy Lotus Root

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

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.

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

Sorry i over fried it😊😊😊

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

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

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

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

My husband and I love beer.We thought of this because it's quick and easy to make and can be a snack or a main dish!!We made a healthy dish in the microwave... with a beer in one hand.This time, I used my favorite Mastrad silicone steamer.You could use plastic wrap as well. In that case, set a shorter time and check how it's going. I used sliced pork this time, but pork belly and pork shoulders work well too.Use it as a side dish in your bento. Recipe by Jimiko.

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 had leftover lotus root.Cook them in the microwave!This way, you'll save time! Recipe by Kojima ponsuke

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

Used To Have This Snack In Chongqing China ,They Will Skewer it and apply Sichuan Peppercorn and Chili Oil And BBQ itI Do It At Home Just Bake It ,, You Can Use Just Black pepper if you don't have Sichuan peppercornYou can find my DIY Sichuan Peppercorn Recipe on this Apps TooInspired by the blenderist.com

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

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 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

I had cravings for a drinking appetizer packed with the flavor of garlic.In Step 6, I prefer burning the garlic soy sauce a little to bring out that delicious nutty aroma. Recipe by santababy