If you've ever eaten a dish that uses sliced, starchy vegetables, it's creamy and has a hole in the middle, you've probably eaten lotus root. This food is very versatile because of its crunchy texture, even if it has been boiled, fried, or stir-fried. You can do many things with lotus root, whether it's a side dish, a main course, or a large soup. Try some of the recipes below the next time you buy lotus root from a shopping center to impress your friends and family back home.
Step
Method 1 of 8: Boil lotus root in vinegar water as a salad accompaniment
Step 1. Lotus root adds a crunchy yet tender texture to your favorite salad
Fill a pot with water, then add 15 ml of white vinegar so the lotus root doesn't burn, then boil the ingredients for 1 minute.
- Chop up some Asian greens and mandarin oranges and sprinkle the miso on top.
- Finish making the salad by adding some sliced lotus root.
Method 2 of 8: Make a side dish out of lotus root to serve with rice and soy sauce
Step 1. Make lotus root a side dish with this savory recipe
Slice the lotus root, then boil it in a pot of water mixed with 15 ml of white vinegar for 1 minute.
- Take a small bowl, then mix 250 ml of soy sauce, 15 ml of rice vinegar, 15 ml of sesame oil, and 15 grams of sesame seeds.
- Add sliced boiled lotus root to the mixture, then serve on a plate of rice.
Method 3 of 8: Fry lotus root and use it as a stir fry
Step 1. The crunchy texture of lotus root is suitable for frying
Slice the lotus root and rinse it in cold water, then soak it in a bowl of water to which a little white vinegar has been added to prevent discoloration.
- Take a small bowl, then mix 30 ml of rice wine, 15 ml of soy sauce, 15 ml of fish sauce, and 15 ml of oyster sauce.
- Take a large skillet, then add the vegetables of your choice (fresh peas and celery sticks work great) along with the sliced lotus root.
- Pour in the sauce mixture and fry the ingredients for 20 seconds over medium-low heat.
Method 4 of 8: Mix lotus root into the miso soup for extra texture
Step 1. The lotus root will absorb the flavor of the soup, making it even more delicious
Peel and slice the lotus root, then rinse with cold water and soak in a bowl of water that has been mixed with a little vinegar.
- Place 8.5 grams of dashi powder, 1,000 ml of water, 45 ml of miso paste, 1 bag of tofu, 2 scallions, and lotus root in a large saucepan.
- Simmer the soup over medium heat for 15 to 20 minutes or until the lotus root slices are dark and tender.
- Serve the soup while it's still warm.
Method 5 of 8: Fry lotus root for dipping in chutney sauce
Step 1. Use the lotus akat slices as a delicious dip in the sauce
Slice the lotus root and rinse with cold water, then pat until cool to remove excess water.
- Take a large bowl, then mix 200 grams of rice flour, 8.5 grams of chili powder, 2 grams of ground ajwain seeds, and 4 grams of roasted cumin seeds.
- Heat the oil to a depth of 13 cm in a large skillet until it reaches 180 °C.
- Dip the sliced lotus root into the flour mixture, then slowly place it in the pan. Fry each side for 3 to 4 minutes or until it turns golden brown. Use a slotted spoon to remove the lotus root and drain it on paper towels.
- Dip fried lotus root in homemade chutney sauce.
Method 6 of 8: Fill lotus root with glutinous rice and sugar to make a sweet and savory dish
Step 1. Instead of slicing the lotus root, you can leave it whole for this recipe
Cut a 2.5 cm section at the end of the lotus root and save it for later use.
- Soak 80 grams of glutinous rice in water for 2 hours, then drain.
- Fill the holes in the lotus root with rice, then cover with extra slices of lotus root on top using 4 toothpicks.
- Fill a pot with water and add 100 grams of brown sugar, then slowly add lotus root to the pot.
- Boil the lotus root over low heat for 20 minutes, then flip it over and heat for another 4 hours.
- Remove the lotus root from the pot and slice it before serving as an appetizer to guests.
Method 7 of 8: Stir-fry thick lotus root and serve as a side dish
Step 1. This sweet and savory dish will have your guests hooked
Thinly slice lotus root, then soak in cold water for 30 minutes. After that, boil lotus root with water and a little vinegar for 5 minutes.
- Heat vegetable oil in a frying pan, then add the sliced lotus root while stirring for a few minutes.
- Put 550 ml of water, 60 ml of soy sauce and 2 cloves of minced garlic in a saucepan, reduce heat, then cover the pot and boil for 40 minutes.
- Pour 180 ml of rice syrup into the saucepan, then cover again and heat for 20 minutes.
- Turn the heat to medium, then stir the lotus root slices in the saucepan until they are shimmering or about 10 minutes.
- Serve thick stir-fried lotus root with rice and a sprinkling of sesame seeds.
Method 8 of 8: Grate lotus root to make mini cakes
Step 1. The starchy cake of lotus root tastes like a mixture of rice cakes and pancakes
Peel the lotus root, then grind it with a cheese grater until you get 130 grams of grated lotus root.
- Mix 55 grams of potato starch or cornstarch and add a pinch of salt. Keep stirring until the mixture forms a fairly sticky dough.
- Add 55 grams of sliced scallions and 130 grams of chopped coriander leaves.
- Divide the dough into 8 to 10 portions, then heat 15 ml of sesame seed oil in a frying pan.
- Cook each side of the cake over medium-low heat until the outside is pale green (about 5 minutes).
- Serve mini cakes with sweet spicy sauce or chili sauce while still warm.
