Easy Japanese Recipes

Fried Lotus Root with Pork 蓮根のはさみ揚げ

Fried Lotus Root with Pork | Easy Japanese Recipes at JustOneCookbook.com

I hope everyone in the US is enjoying their 4th of July weekend (Independence Day).  My weekend has been filled with continuous fun events with family and friends and I’m spending a little time away from the blogosphere.  Also, I want to thank everyone that voted for Just One Cookbook on Babble.com’s Top 100 Food Mom Blogs 2011!

Today, I’ll share a lotus root recipe. If you have spent quite a bit of time in Asia, then you are probably familiar with lotus root as an ingredient. I found out that lotus root is not so well-known in the US after I started blogging. Here’s my favorite way of eating lotus root and I hope you will give it a try!

Have a wonderful Monday to all of you, and Happy Independence Day to everyone in the US!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Fried Lotus Root with Pork
Prep time
Cook time
Total time
Serves: 4
  • 2 green onions, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • 1 pkg (3 pieces) boiled lotus root (“Rekon no Mizuni”), cut into thin slices
  • ½ lb ground pork
  • ½ cup corn starch
  • Kaiware daikon for garnish
  • 2 Tbsp. corn starch
  • 1 tsp. grated ginger
  • 1 tsp. sake
  • 1 tsp. miso (I use awase miso)
For thickening sauce
  • ½ Tbsp. corn starch
  • 1 Tbsp. water
  1. In a medium bowl, combine all the ingredients for Seasonings.
  2. Cut green onions, shiitake mushrooms, and lotus root.
  3. Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets sticky and set aside.
  4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.
  5. In a large non-stick frying pan, heat ¼ inch of oil on medium-high heat.
  6. Dredge the lotus root in the corn starch and remove excess.
  7. When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, remove onto a paper towel to drain oil.
  8. Meanwhile in a small saucepan/frying pan, add all the ingredients for Sauce and cook on medium low heat. In a small bowl, combine corn starch and water and mix well. When the Sauce is simmering, add corn starch mixture (make sure it’s completely mixed) in the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.
  9. Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Posted in: Appetizers, Autumn, Pork, Vegetables, Tofu & Eggs

Leave a Comment

4 + two =

  • Annapet July 4, 2011, 12:10 am

    I am one Asian who has not tasted lotus! That will change soon! Thanks for sharing, Nami!

  • Raymund July 4, 2011, 12:10 am

    I never cooked lotus roots before though I tried some already in some Chinese restaurants. Your recipe looks awesome, will try them out once the fresh lotus roots are available at the Asian shop all I can see now are frozen and canned ones. As usual your presentation rocks.

  • Giulietta @ Alterkitchen July 4, 2011, 12:12 am

    How beautiful these lotus roots! I never saw them before!! And very nice recipe, Nami.. as usual ;)

  • Sawsan@chef in disguise July 4, 2011, 12:36 am

    Oh Nami these look STUNNING
    I love the pattern in them
    I don’t think I can find them here but they look truely beatiful

  • Christine July 4, 2011, 12:48 am

    I have tasted lotus in soups and stews, buy never like this . Will try! Great idea!

  • Manu July 4, 2011, 1:00 am

    Oh Nami, this looks great! I have to confess that I had never seen lotus root till I started blogging… I still have not eaten it, but I LOVE the way it looks… it is so beautiful!!! Have a great long weekend! <3

  • Sonia aka Nasi Lemak Lover July 4, 2011, 1:22 am

    we eat a lot of rotus root, cook into soup or stir fried with mixed vegetables..this method is new to me, i must try this out one day. Have a great week ahead Nami.

  • Belinda @zomppa July 4, 2011, 1:35 am

    Those are like works of art! Gorgeous.

  • Anncoo July 4, 2011, 2:06 am

    This is a beautiful dish with simple ingredients. I’m bookmarking it and thanks for sharing, Nami :)

  • Sissi July 4, 2011, 2:24 am

    Nami, I have been seeing lotus root in my Vietnamese/Thai shop for years and never had the courage to buy it and cook it. It looks always a bit scary to me… And I have never had it in any restaurants. I have even no idea how it tastes.
    After having seen your fantastic looking dish I will feel stupid if I don’t buy it soon :-)

  • Kath (My Funny Little Life) July 4, 2011, 2:38 am

    Yay for lotus root! :D I love the idea of clinging them together like a sandwich biscuit! :D

  • Maris(In Good Taste) July 4, 2011, 2:52 am

    I have not had the pleasure of these and love seeing them here. This is something I will be enjoying soon!

  • Xiaolu @ 6 Bittersweets July 4, 2011, 2:52 am

    Mmm I love lotus root! Your slices are so much neater than I can ever chop it! We do a similar thing in China but the sandwich is coated in batter and fried more haha. My favorite lotus root recipe of late is a lightly cornstarch dipped then panfried recipe with ginger, vinegar, sugar, etc. Fast and easy, I hope to post it sometime!

  • Maris(In Good Taste) July 4, 2011, 2:53 am

    And congratulations on making Babble’s top mommy blogs! You deserve it!

  • Mr. Three-Cookies July 4, 2011, 3:03 am

    Congratulations on the achievement, well done. Those lotus and pork looks really interesting, just like lotus pork burgers. I have never tried lotus.

  • Tastes of Home (Jen) July 4, 2011, 5:27 am

    This looks great Nami! I LOVe lotus root and this is a great way to cook them :)

  • PolaM July 4, 2011, 7:15 am

    Wow those mini sliders look so great! Such a good idea: I will ave to steal it!!

  • Sprinzette @ Ginger and Almonds July 4, 2011, 7:18 am

    Wowee – this looks absolutely gorgeous. Yum. Look forward to enjoying it!

  • Ellena July 4, 2011, 7:47 am

    Nami, your lotus root dish look gorgeous! What we had at home is just stir-fry the lotus root slices with pork strips….so your recipe idea will be great for a chance :)

  • Tiffany July 4, 2011, 7:51 am

    Happy 4th to you toooooooo! And can you believe that I’ve never had lotus root!?!?! Is it starchy like potato?

  • Hyosun Ro July 4, 2011, 7:58 am

    This looks beautifully delicious! I know my family will love this. It’s going to be included in my menu for my mother-in-law’s birthday soon. I voted for you.

  • chinmayie @ love food eat July 4, 2011, 8:05 am

    I have never tasted lotus root! it’s not very popular and easily available in southern India but Kashmir is famous for lotus root. I will definitely try it the next time I see it in any store.
    Is there any other way to eating it other than frying it?

    • Nami July 6, 2011, 2:53 pm

      Hi Chinmayie! We usually use lotus root for simmered food (called “nimono”) or stir fried. Chinese use lotus root for soup. You can pretty much use it for anything. Oh I like lotus root tempura too!

  • Reese@SeasonWithSpice July 4, 2011, 8:23 am

    Hi Nami, congratulations on the Mommy Blog recognition. Always amazing to see moms find the time to run a food blog. It must be a rush to photograph during nap time?

    I love lotus root, especially in Chinese soups. Going to look for one at the morning market tomorrow in Penang.

  • Cindy July 4, 2011, 9:02 am

    Nami, I have never seen lotus roots eating this way, at least never in my household. Wow! This looks so yummy, I will have to give it a try soon. ( My Mom usually cooked them in soup or stir fry with vinegar)

  • Lyn July 4, 2011, 9:42 am

    Hi Nami! We just had lotus root soup for dinner tonight! :D
    Usually we use lotus root in soup, with peanuts added some times and I’ll cook it at least once a week bcoz both my girls love it so much! They just need a plate of plain rice with the soup poured in and additional bowl of soup with lotus root to have a satisfying meal! :D
    Your fried version of lotus root is definitely more delicious than my always the same soup version! :D

    • Lyn July 4, 2011, 9:44 am

      I’ve just voted for you in Babble’s Top 100 Food Mom Blogs 2011. :)
      Wish you good luck! :D

  • Ray July 4, 2011, 9:55 am

    Have a Happy and Safe 4th of July to you and your family Nami! Those Lotus roots look very delicious with the succulent ground pork in between them.

  • Susan July 4, 2011, 10:31 am

    I love, love lotus roots. I’ve had them in soups and stir-fry, but never this unique way. I am planning on making this recipe – I know one of my sons will enjoy it…..and so will I.

    Happy 4th!!!!

  • Cooking Gallery July 4, 2011, 10:53 am

    What a clever idea, these look so elegant…:)!!

  • kat July 4, 2011, 11:00 am

    yummy! I love lotus root.

  • Renee July 4, 2011, 11:29 am

    I’ve never tasted lotus root and I don’t think it’s even available in UAE…atleast it’s not widely available. But I love how it looks. Happy 4th to you too! :)

  • Simply Life July 4, 2011, 12:21 pm

    Oh this looks amazing and is just beautiful!

  • Tanvi@SinfullySpicy July 4, 2011, 1:35 pm

    Lucky you…I m trying to find fresh lotus root for almost a year now but no success..I love what you have done with it..hopefully I will be able to make my husband eat lotus root using your idea of a little deep fried sandwich some day!I hope you are having a great day Nami..have a safe & lovely 4th of July!

  • Lindsey@Lindselicious July 4, 2011, 4:25 pm

    Cute they are almost like little sliders! Hope you had a nice long weekend with your family Nami!

  • Jeff July 4, 2011, 6:22 pm

    Wow. Thats all I have to say. Those just look amazing! I can just imagine the flavour and texture going on in one of those… Nicely done!

  • Chef Dennis July 4, 2011, 8:02 pm

    I have never had lotus root that I can remember, but with your tasty pork filling you have me wishing I could taste a few of those beauties right now!

  • The Harried Cook July 4, 2011, 10:53 pm

    I LOVE lotus root… That filling sounds so yummy, Nami! Thank you for sharing this. We don’t get lotus root very often, but the next time I see it in the market, I’m snapping it up for this… :) And congrats on making Babble’s Top 100 Food Mom Blogs! That’s super cool! :)

  • My Home Diary in Turkey July 4, 2011, 11:23 pm

    I never eat lotus before. but it looks great…! ^,^

  • Purabi Naha July 5, 2011, 12:41 am

    Hi Nami, I just voted for you on babble (now the vote count is 162). This lotus root recipe looks so different and yummy!! We consume it in a different way! Best of luck for Babble!! All my best wishes are with you!!

  • Allie July 5, 2011, 6:33 am

    I hope your 4th of July was awesome! I have always wanted to try lotus root but I never knew how to cook it!

  • Lyndsey ~The Tiny Skillet~ July 5, 2011, 7:01 am

    This is a beautiful way to present cooked lotus roots. I have never made it like that before, it sounds delicious. I usually get the lotus root already sliced and packaged. I have no found fresh yet, but I am searching.

  • Sandra's Easy Cooking July 5, 2011, 8:15 am

    You are totally right, it is not that common as a every day ingredient in the US, but now we have you to show us how to use it :)) Looks fantastic Nami, and very appalling and delicious the way you made it! Amazing photos as always!

  • Lilly July 5, 2011, 8:25 am

    Nami I never cooked with lotus roots before, but your dish looks mouthwatering!

  • Natalie July 5, 2011, 10:56 am

    I’ve seen this in tins (I think) at the Asian supermarket. I’ve always wondered how you cook it. I love all the flavours you seasoned it with. What would you use instead of pork to do a veggie version? Mushrooms maybe? Hope all is well with the family and you’re enjoying yourself!! :D

    • Nami July 6, 2011, 11:58 pm

      Hi Natalie! I usually buy boiled lotus root package from a Japanese market so that I don’t have to prep and just start slicing it. You can use anything to make sandwich with lotus root. Meat mixture holds the slices of lotus root very well. Mushrooms is a good choice, but I might chop into small pieces and add seasonings, then make a sandwich so lotus root will stay. ;-)

  • rebecca July 5, 2011, 11:30 am

    really enjoying these lotus root recipes this one is fun pleased you had a fun weekend :0)

  • Kate@Diethood July 5, 2011, 11:48 am

    I’ve never had lotus root!! Oh no… I need to go find this gem!

  • Delishhh July 5, 2011, 2:25 pm

    I hope you had a fabulous weekend. This looks fantastic. I have always wondered what to make with Lotus Root and never ever experimented with it. Now i have no excuse. Very nice!

  • Peggy July 5, 2011, 3:14 pm

    It’s funny, every time I go to the Asian Market, I tell myself – “get some Lotus root, you know you wanna try it”… and every time, by the time I get what I came for, I forget! This dish looks so good, that I may have to make a special trip to the market just for the lotus root, so I can finally say I’ve tasted it!

    And thank you husband for me – I really appreciated his lovely comment on my blog =)

  • Laz July 5, 2011, 4:42 pm

    I am big fan of lotus root. Delicately balanced dish.


  • Dee of Deelicious Sweets July 5, 2011, 5:40 pm

    This is the second time I have seen someone make something with Lotus Root! I don’t know if I have ever seen it in my store. Now I am curious!

  • Kathy YL Chan July 5, 2011, 7:55 pm

    Gorgeous! Am thinking this will be a good way to ease the French boyfriend in for his first taste of lotus root… ;)

  • Holly July 5, 2011, 8:16 pm

    Beautiful dish! Sounds amazing : )

  • Terris-Free Eats Food July 5, 2011, 9:31 pm

    Lotus root has always struck me as being so beautiful and artistic. I’m surprised I haven’t cooked with it before. As usual you inspire me to try new ingredients and experiment with ones that fascinate me! By the way: I’ve been smiling thinking about your mom getting to enjoy all your delicious blog food! Is she the one who passed on your amazing talent? Take care!

  • Sandra July 5, 2011, 9:46 pm

    Another great recipe from my favorite Japanese cooks. Looking forward to your cookbook (please tell me there is one in the works). Thank you for all the recipes and pictures. I always look forward to your posts.

  • Biren @ Roti n Rice July 5, 2011, 10:51 pm

    I usually cook lotus root in soups but this looks very tasty too. Lotus root makes a lovely presentation and it makes me think of the old fashion telephone dial. :)

  • Sutapa July 5, 2011, 11:55 pm

    You prepared lotus root in a very interesting way…. love it !!

  • Shaz (feedingmykidsbetter) July 6, 2011, 12:13 am

    Congrats Nami! I’m really happy for u.
    I love what you did with the lotus root. You made a rustic and homey dish look so sophisticated and refined. Thanks for the inspiration! (and for always stopping by my little blog and leaving your sweet comments)
    Have a great day ahead! :) – shaz

  • Liz July 6, 2011, 5:28 am

    Wow! This is beautiful! My eyes always eat first! And congrats on your Top 9 this AM, too :)

  • Tiffany July 6, 2011, 6:42 am

    wooooooooooooooooooo hoooooooooooooooooooooooooooooooo! Congrats on making top 9!!!! HUGS!

  • Gourmantine July 6, 2011, 7:47 am

    Nami, this is a stunning dish! It looks too good to be eaten… Big congrats with top 9! :)

  • Sandra's Easy Cooking July 6, 2011, 8:35 am

    Congrats Nami,
    I didn’t see it before..how awesome! You are queen of top 9!!!!:)

  • Tina (PinayInTexas) July 6, 2011, 9:04 am

    That looks really good, Nami! Too bad, I’m among those few Asians who haven’t tried lotus roots. It’s really about time I do.

  • Firefly July 6, 2011, 10:40 am

    It looks beautiful and so yummy :) Congrats on the top 9 :)

  • Priscilla-ShesCookin July 6, 2011, 1:38 pm

    I’ve never cooked lotus root before, but I’ve seen it at the Asian market I go to and will have to change that – it looks so delicious! Congrats on the Top 9, Nami :-)

  • Richelle July 6, 2011, 2:09 pm

    This looks so amazing! I’ve been cooking Lotus root one way, so this is definitely a recipe that I want to try!
    Thank you!!!!

  • baobabs July 7, 2011, 9:06 pm

    what a beautiful presentation and a great idea, i always have lotus roots in soups and stir-frys all chopped up, but this lotus root pork ‘burger’ idea and presentation is great, layers the textures and flavours. thanks for sharing!

  • marla July 7, 2011, 9:26 pm

    Lotus root is so beautiful in recipes & I love the texture of it. This dish looks wonderful!

  • nipponnin July 8, 2011, 5:47 pm

    I love renkon! Your step by step instruction is great! I happen to have a renkon at home so I will try this recipe. Congratulations on top 9

  • Karen July 10, 2011, 12:35 pm

    Add me to the list of people who have never tried lotus root! I’m intrigued! This looks like such a such presentation…love the sandwich idea. I can imagine that the filling options are endless.

  • Jun July 10, 2011, 6:25 pm

    I’ve always had lotus root as soup… This is a new twist for me. It’s beautiful, I want try making this when i had time…

  • tigerfish July 11, 2011, 7:03 pm

    I have utilized all of the lotus root I bought, if not I would have tried making these.

  • Beth Michelle August 19, 2011, 11:29 pm

    I had lotus root for the first time this summer while in China. I loved it! Unfortunately I am not sure if I will be able to find it to cook with back here in Israel. If I do this will be the first thing I make. It looks AMAZING!!!!! And, yet again, beautiful photos!

  • audra August 31, 2011, 3:27 pm

    I LOVE lotus root! I only just had it early this year in DC, and then again in Philly this summer. Its fantastic. I would love to try this. Thank you for sharing!

  • Suzi September 18, 2011, 6:30 am

    Hi Nami, I just found this recipes from another site that had a link here. I have seen lotus root and even bought it but never ended up doing anything with it. Now I know it can be fried, this looks so good, I am going to try it. Do you actually have a cookbook out? I didn’t see it on your site but would love to see one from you.

    • Nami September 20, 2011, 12:34 am

      Hi Suzi! Deep fried lotus root is like chips and it’s yummy. :-) I hope you will enjoy it. No I don’t have a cookbook. My website has been my on-going “cookbook” project though. :-)

  • Alison February 8, 2012, 5:22 pm

    I made this tonight!! :) It turned out great, and my family loved it! I will definitely make it again. I also used the pre-sliced boiled lotus root in from the Japanese grocery store. The meat mixture and sauce are so good, I may make mini burgers even if I don’t have any lotus root. :) Thank you so much, I love your site and have tried a lot of your recipes!

    • Nami February 8, 2012, 9:21 pm

      Hi Alison! Thank you for trying this recipe! I’m so happy you and your family liked it. Aren’t they delicious… :-) My kids love the crunchy texture. Whenever I have more fillings, I pan fry the patties for next day lunch too. I’m so glad to hear you enjoy cooking Japanese food! You made my day! :-D

  • Rabbitcancook September 23, 2012, 12:24 am

    Hi Nami, I tried this recipe today and the result was really good . Had posted in and blog and link back to you, thank you for sharing. http://rabbitcancook.wordpress.com/2012/09/23/fried-lotus-root-with-pork/

  • Jackie January 27, 2013, 9:19 pm

    Hmm, for the miso, could I use white miso?

    • Nami January 27, 2013, 11:56 pm

      Hi Jackie! Yes. I hope you enjoy this dish! :)

  • Jackie January 29, 2013, 12:34 am

    What do you call this in Japanese? :o

    • Nami January 29, 2013, 12:37 am

      Renkon no Hasami Age (蓮根のはさみ揚げ). :)

  • Sunny June 26, 2013, 12:52 pm

    I tried this yesterday (froze some too, no idea how its gonna turn) and it was delicious! It was also my first time eating lotus (I live in Montreal and Asians are overcoming us haha but because of that its really easy to find asian and japanese ingredients, so i cook japanese daily, its my hobby) and im gonna buy it again! I even have some mustard sprouts on my balcony so i copied your presentation! Thank you for this idea, except the chinese versions i didnt see anything similar so I know its yours!

    • Nami June 26, 2013, 3:07 pm

      Hi Sunny! This is a pretty common Japanese food, and I learned that Chinese cuisine uses lotus root for soup a lot (according to the Chinese readers of my blog). So glad you liked this recipe, and thanks for your feedback!

  • Yvonne September 30, 2013, 2:10 pm

    It is a typical recipe for Chinese New Year Celebration as the deep-fried lotus roots look like gold coins, bringing prosperity! I have learned it from a friend from Hunan, China.
    For vegetarian version, we replace the meet with mashed tofu, or mashed green pees!
    It is one of the popular dishes when I entertain.

    • Nami September 30, 2013, 11:19 pm

      Hi Yvonne! Thank you for great ideas for vegetarian options! I’ll keep that in mind for the time when I need some vegetarian dishes. Thank you for your feedback! :)

  • Albert Hoekman October 24, 2013, 10:30 am

    I remember seeing some lotus and thought I’d try it, but then I realized I don’t have miso.. I’ll remember this though.

    • Nami October 25, 2013, 9:03 pm

      Hi Albert! You can skip miso since it’s only 1 tsp. I add it so that it has more complex flavor but it’s not necessary. :) Thank you for stopping by to leave a comment!

  • Hazel August 5, 2014, 11:19 pm

    If I use fresh Lotus root, do i need to boil it first? and what is the advised method of boiling the lotus root? should I chop them before or after?

    • Nami August 6, 2014, 11:11 pm

      Hi Hazel! No, you do not need to boil. Slice between 5-8 mm thickness. :)