Recipes with lotus root

36 recipes. Page 2 of 2

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Narae (Seven-Ingredient Vinegar Salad)

Daikon, carrot, lotus root, shiitake, fried tofu, burdock and koya-dofu (freeze-dried tofu) are cooked in three separate batches before meeting one sweet rice-vinegar dressing. Each group keeps its own texture: crunchy lotus root and burdock, tender daikon, and koya-dofu that holds stock like a sponge. Spreading the cooked pieces in a sieve until they stop dripping keeps the vinegar dressing from turning thin. The simmered koya-dofu cools in the sieve on its own, untouched: pressing it while hot would break it and squeeze out the stock it absorbed. White sesame and fine threads of yuzu peel are scattered on top, adding toastiness and a citrus lift.

🥗 Lighter Meals

Prep 35min Cook 25min 4 servings

Asian Medium

Niai (Sweet-Sour Simmered Root Vegetables)

Vinegar is added only at the very end, so a sweet soy simmer of burdock, carrot, lotus root, shiitake, shirataki, and fried tofu picks up a bright sour note while the lotus root keeps some crunch. It comes from around Mito in Ibaraki, and one theory traces the name to nite aeru, to simmer and then dress. Families made big batches for New Year and ceremonies and ate it the next day, and it still tastes best after a night in the refrigerator.

Prep 35min Cook 35min 4 servings

Rice Medium

Korean Lotus Root Shiitake Pot Rice

Perilla oil is the only source of aroma. Shiitake, carrot, the rice and the lotus root are all sautéed in it before cooking, so the grains come out glossy, with thin slices of lotus root staying crisp throughout.

Prep 20min Cook 30min 4 servings

Stir-fry Easy

Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts

Lotus root is dense and soybean sprouts are delicate, and cooked for the same length of time one of them gives out. The lotus root gets a head start, and the sprouts go in only once the soy glaze is bubbling, for a short final toss.

🏠 Everyday

Prep 14min Cook 9min 2 servings

Steamed Easy

Korean Braised Lotus Root

Lotus root keeps a crisp, almost snappy bite even after braising, which sets it apart from soft soy-braised potatoes or burdock. Once the holes in each round have soaked up the soy sauce and the slices turn a translucent brown, a spoonful of syrup over high heat gives them a quick, glossy finish.

Prep 10min Cook 20min 4 servings

Salads Easy

Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)

Thin lotus root slices are blanched just until the edges turn translucent, leaving a firm bite at the center, then dressed in a sweet-sour mix of soy sauce, vinegar and sugar. Dropping each slice into cold water with a little vinegar as soon as it is cut stops the surface from browning. A splash of vinegar in the blanching water keeps the slices white. The slices cool spread out in a single layer, because piled hot they keep cooking and lose their crunch. Letting the dressed root sit briefly and then turning it again carries the seasoning into the holes. Liquid that gathers during cold storage is shaken off lightly before plating.

🥗 Lighter Meals 🍱 Lunchbox

Prep 15min Cook 10min 4 servings

Rice Medium

Korean Lotus Root Shrimp Pot Rice

The shrimp are never sauteed. After 10 minutes in garlic and soup soy sauce, they go on top of the rice once the pot is bubbling hard and turn pink in the steam under the lid. Their garlicky soy juices season the top layer of rice, and the lotus root, cut 3 mm thick, is still crisp after resting.

Prep 20min Cook 25min 2 servings

Stir-fry Medium

Korean Lotus Root & Duck Chili Stir-fry

Smoked duck gives off a lot of fat as it cooks, and all but a thin film is poured off. The duck brings plenty of salt of its own, and soy sauce waits until a taste just before serving.

🏠 Everyday

Prep 20min Cook 14min 4 servings

Steamed Medium

Korean Lotus Root & Peanut Braise

Lotus root braised in soy sauce gets a handful of raw peanuts in the same pot, so the crisp slices come with soft, mealy peanuts in between. It is kept in the fridge and eaten cold, and the jocheong (Korean rice syrup) added at the end keeps it glossy even then.

🍱 Lunchbox

Prep 20min Cook 30min 4 servings

Salads Easy

Korean Lotus Root Yuzu Salad

Yuzu syrup, sweet and fragrant with citrus peel, coats chewy-crisp lotus root and makes a bright side for rich main dishes. Thickness decides the texture: even 3 mm rounds stay pleasantly chewy after blanching, while slices cut too thin lose their crunch. A quick rinse in cold water right after blanching stops the cooking while the cut faces are just turning translucent. The rinsed slices are then spread out to drain so leftover water does not dilute the dressing. A rest of about 5 minutes and one more toss let the dressing reach the hollow channels. If the yuzu syrup tastes too sweet, a drop more vinegar brings it back into balance, and the dish is chilled before serving.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 14min Cook 6min 4 servings

Stir-fry Easy

Korean Lotus Root and Shrimp Stir-fry

Wet lotus root and shrimp give off water instead of frying, and that water thins the soy glaze. Lotus slices are done when the edges are translucent and the middle still crunches; cooking longer to soften them only overcooks the shrimp.

🏠 Everyday 🍱 Lunchbox

Prep 15min Cook 10min 2 servings

Stir-fry Medium

Korean Lotus Root and Beef Stir-fry

The 2.5 tablespoons of soy sauce are split: one seasons the beef up front, and the rest goes in with syrup at the end to glaze the lotus root as well. Only a thin cut of beef will cook in about the same time as the lotus.

🏠 Everyday 🍱 Lunchbox

Prep 20min Cook 12min 3 servings