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 recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful. Recipe by Daizou

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

These are vegetable gyoza dumplings made with lotus root.Minced lotus root adds a crunchy texture to this dish. The chewiness from the grated lotus root goes really well with the rest of the ingredients as well. They are nice combination of textures.Katakuriko cools down your body, so I try to use kudzu starch instead. Recipe by Mikikimiki

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*

I was wondering what it would be like if I added the crunchy texture of lotus root to hamburger steaks, and thus this recipe was born.To enjoy the texture of the lotus root, half of the root is grated and the other hand is chopped. If you don't like the crispy crunchy texture, just grate it. For 3 servings. Recipe by rinocojp

Lotus root mochi is so chewy and tasty; but lotus root is a pretty expensive vegetable! So, I used okara to stretch out the dough and boost the volume.If the batter is sticky after microwaving, dampen your hands with water to make it easier to form the patties (as when making onigiri). Recipe by Nn10

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

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 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 figured pork and lotus root would go well together, and made this.Boiling the lotus root and konnyaku together saves time. Recipe by Pukuttopukumaru

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