Vegan Japanese Cuisine: Lotus Root Chips

This is the second 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!

Potatoes are great as chips, aren’t they? Now, lotus roots are too! Moereover, they can be used for striking decoration in salads!

Lotus roots Chips!

INGREDIENTS: For 1 person

-Lotus root: 1~2 medium size


-Cut the lotus root root into 2 mm thick slices and wash them lightly in water.

-Drain them thoroughly. Take out all excess water by pacing them between two sheets of kitchen paper.

-Fry them slowly in oil at about 150 degrees Celsius. keep in mind that overfried lotus roots (dark brown to balckish9 become sour and tasteless!

-Scopp them out when they attained the right colour and let them rest on a sheet of kitchen paper to take out excess oil.

-After letting them cool a bit, drop them in a (clean!) vinyl pouch with a little salt and shake them around for an even taste!

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

Please check the new postings at:
sake, shochu and sushi


4 thoughts on “Vegan Japanese Cuisine: Lotus Root Chips”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s