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Vegan Japanese Cuisine: Lotus Root Steaks

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This is the third (and not fianl, I hope!) 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!

By cutting lotus roots into thick slices you can eat them like steaks!

Lotus Root Steaks!

INGREDIENTS: For 2~ paople

-Lotus roots: 2~ large ones
-Olive oil (EV): as appropriate
-Salt: a reasonable quantity
-Freshly ground black pepper: as much as you want!

RECIPE:

-Peel and cut lotues roots into 1 cm-thick slices. make sure of getting rid of any blemish. Wash them in clear cold water and drain thoroughly.

-Pour enough olive oil in frypan. More than less oil is better as it will be sucked in by the lotus root. Place lotus roots on oil. Cover with lid. Cook over a medium fire. Fry both sides of the slices until they have reached a nice brown colour.

-halfway through cooking, when lotus root slices are starting changing colour sprinkle salt and freshly ground black pepper on both sides.

When ready serve as they are, or with some reen leaf vegetables.
A little chili pepper or a final seasoning for people who like their food spicy!
Simple, isn’t it?

Great with Japanese sake or beer!

RECOMMENDED RELATED SITES:
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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