This is the first of a series of vegan recipes for such friends as Vegansarus prepared with lotus root or renkon/蓮根 in Japanese. These should be easier and easier to get these days. They do provide a great bite on top of their nutritional value!
Sweet & Spicy Lotus Roots!
INGREDIENTS: for 2 people
-Lotus root: a 20cm long piece
-Fresh ginger juice: 1 teaspoon
-Soy sauce: 1 tablespoon
-Mirin/Sweet sake: 1 tablespoon
-Rice vinegar: 1 tablespoon
-Cornstarch: as appropriate
-White sesame seeds: as much as you want
-Salad oil (of your choice): 1 tablespoon
-Slice the lotus roots to the thickness of your preference. A lttle thick will provide a satisfying bite.
-Coat the lotus root slices with cornstarch.
-Fry the lotus root slice in oil until both faces have attained a nice brown colour. let them rest on a sheet of kitchen paper to absorb excess oil.
-In a bowl, prepare the sauce by mixing the fresh ginger juice, soy sauce, mirin/sweet sake, rice vinegar.
-In a clean frypan drop the fried lotus root slices. Heat them again. Pour the sauce on them and fry until they become “sticky”.
-Serve them immediately with some white sesame seeds!
Great with Japanese sake or beer!
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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus
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4 thoughts on “Vegan Japanese Cuisine: Sweet & Spicy Lotus Roots”
I tried it and it was fabulous! Thanks for the recipe!
Dear Friend, I’m really for you!
Look at the page ‘For Vegans and Vegetarinas”!
I love lotus root, but only knew of a few ways to cook it (basically in a Chinese style soup). Can’t wait to try this!