Prep 15 mins
Cook 10 mins
Lotus roots can be found in Oriental markets. They look like vegetable sausages, a few inches long and about three inches in diameter. The flavor is somewhat reminiscent of a water chestnut as is the texture...very fresh and crisp tasting! When sliced they have an intriguing, lacy cross section that comes from air channels in the root. Lotus roots make a nice addition to soups too!
- 1 lb fresh lotus root
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons white vinegar
- 1⁄2 tablespoon sesame oil
- 1⁄4 teaspoon asian chili oil (optional)
- 2 tablespoons chopped cilantro
- toasted black sesame seeds or sesame seeds (to garnish)
- Boil about 3 quarts of water in a pot.
- Rinse lotus roots with cold water.
- Trim and discard both ends of the bulb and peel the skin.
- Diagonally cut the root into 1/8 inch thick slices and immediately put them into acidulated (water with some vinegar or lemon juice to prevent discoloring) water.
- Drain the roots and put them into the boiling water.
- Take pot off heat and cover pot with lid.
- Let sit for 5 minutes.
- Drain and rinse with cold water.
- Pat dry and put in a shallow bowl.
- In a bowl, combine soy sauce, vinegar, sesame oil, chili oil and cilantro.
- Pour dressing over lotus roots and garnish with sesame seeds.
- Serve chilled.
Pretty good, but I don't think it's quite my taste. This was my first time tasting Lotus Root, so I didn't quite know what to expect. The root itself has a strong flavor, which overpowered the soy sauce mixture. I think I might like it stir-fried better. I added shredded carrot and a little fresh ginger and used pre-sliced lotus root instead of fresh.
This tasted best after sitting in the refrigerator overnight. It's crunchy with a bit of zing.