How to Prepare
If you're lazy, you can buy pre-soaked lotus root in the same section of the supermarket that has the prepared bamboo shoots, bean sprouts, etc. If you want to prepare it yourself, first thoroughly wash the root. Then peel the outside layer of the root with a peeler. Slice the lotus root into thin rounds and soak in a mixture of 2 cups water and 1 tablespoon vinegar for about 30 minutes. This will cut the bitterness in the lotus root. From there you can cut it up anyway you please and stew, stir fry, boil, fry, etc.
Easy Lotus Root Recipe
This traditional Japanese recipe is about as easy as it gets. Chop everything up and let it stew for awhile!
Makes 2 servings
- 1/2 a chicken breast 鶏もも肉
- 1/2 a carrot
- 4cm length of lotus root
- 50 grams soaked bamboo shoots (can buy already packed in water) ゆでたけのこ
- 1/2 a length of burdock root ごぼう
- 2 shiitake mushrooms, destemmed and quartered
- 2 tablespoons mirin みりん
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
1. Cut chicken into bite-sized pieces.
2. Cut vegetables into large, bite-sized pieces.
3. Heat vegetable oil in a medium sized pot on medium heat. Add chicken, carrots, shiitake, bamboo, lotus root, and burdock root. Stir fry until chicken begins to change color.
4. Add enough water to the pot to just cover the ingredients. Bring to a boil and then reduce to a simmer.
5. As scum rises to the surface of the water, use the strainer to catch the scum.
6. Once scum seems to be mostly clear, add mirin and soy sauce. Bring to a boil once more.
7. Once liquid has reduced to about 1cm to the bottom of the pot, remove from heat.
Of course you can add just about anything to this recipe, such as onions, konnyaku, etc. Try it out!