Vegan Japanese Cuisine: Sweet & Spicy Lotus Roots

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!

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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