Stir fried Lotus Root
- Kurumi Hayter
- Apr 4, 2021
- 2 min read
My last post was titled, "a healthy Japanese feast" and featured Japanese grilled mackerel. Here's the vegetable recipe to accompany your fish dish- Stir fried Lotus Root.
The Japanese are advised to eat an impressive 13 different vegetables every day and this dish provides 4 of them, including lotus root (renkon in Japanese). I don't know if you've tried lotus root before - if you haven't, it's healthy stuff - lotus root contains lots of good minerals like potassium & iron & vitamin C and B6 as well. It's also high in fibre and protein. Lotus root when cooked has a crunchy texture and a subtle, nutty flavour. You can buy lotus root in fresh & frozen forms. Once lotus root is peeled and cut, it oxidises very quickly so if you don't plan to use it quickly, put it in water with a little vinegar to slow the oxidation down.
You can stir fry lotus root like I do here, or you can blanche it, simmer it, stew it or steam it - you can also use it for tempura - it really is quite versatile. It isn't something you can eat raw however.
You can click my video tutorial - Stir fried Lotus Root on youtube here or you can find the video and for the written recipe is as below. I'll be posting a third dish for your healthy Japanese feast early next week.
Happy cooking! Kurumi XXXX.
Ingredients: 2 servings
200g / 7oz lotus root
100g / 3.5oz mangetout
1/2 red pepper
1/2 yellow pepper
1 tbsp veg oil
1/2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar
how to:
peel the lotus root and soak it in water with a little vinegar for 15-20 mins
cut the lotus root in half lengthways and then cut into 5mm / 1/4in slices
remove the strings of the mangetout
cut the peppers into bite size pieces
heat the oil in a frying pan. add the lotus root and stir-fry for 2 mins
add & fry the mangetout for 1 min
add & fry peppers for another 2-3 mins
add the mirin, soy sauce & sugar and stir fry for 30 secs
serve with a bowl of rice as a side dish
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