Fried Lotus Root with Pork – delicious pork & shiitake mushroom mixture sandwiched between lotus root and deep-fried until crunchy. It’s one of my favorite ways to enjoy lotus root growing up!
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.
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!
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Fried Lotus Root with Pork - delicious pork & shiitake mushroom mixture sandwiched between lotus root and deep-fried until crunchy. It's one of my favorite ways to enjoy lotus root growing up!
- 2 green onions/scallions (finely chopped)
- 2 shiitake mushrooms (finely chopped)
- 2-3 lotus root (renkon) (I used a pre-boiled “Rekon no Mizuni” package, cut into thin slices)
- ½ lb ground pork (227 g)
- ½ cup potato starch/cornstarch (100 g)
- Kaiware radish sprouts (to garnish)
- 2 Tbsp potato starch/cornstarch
- 1 tsp ginger (grated)
- 1 tsp sake
- 1 tsp miso (I used awase miso)
- ½ Tbsp potato starch/cornstarch
- 1 Tbsp water
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Gather all the ingredients. In a medium bowl, combine all the ingredients for Seasonings.
- Cut green onions, shiitake mushrooms, and lotus root.
- Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets sticky and set aside.
- 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.
- In a large non-stick frying pan, heat ¼ inch of oil on medium-high heat.
- Dredge the lotus root in the corn starch and remove excess.
- 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.
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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.
- 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.
I am one Asian who has not tasted lotus! That will change soon! Thanks for sharing, Nami!
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.
How beautiful these lotus roots! I never saw them before!! And very nice recipe, Nami.. as usual 😉
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
I have tasted lotus in soups and stews, buy never like this . Will try! Great idea!
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
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.
Those are like works of art! Gorgeous.
This is a beautiful dish with simple ingredients. I’m bookmarking it and thanks for sharing, Nami 🙂
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 🙂
Yay for lotus root! 😀 I love the idea of clinging them together like a sandwich biscuit! 😀
I have not had the pleasure of these and love seeing them here. This is something I will be enjoying soon!
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!
And congratulations on making Babble’s top mommy blogs! You deserve it!
Congratulations on the achievement, well done. Those lotus and pork looks really interesting, just like lotus pork burgers. I have never tried lotus.
This looks great Nami! I LOVe lotus root and this is a great way to cook them 🙂
Wow those mini sliders look so great! Such a good idea: I will ave to steal it!!
Wowee – this looks absolutely gorgeous. Yum. Look forward to enjoying it!
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 🙂
Happy 4th to you toooooooo! And can you believe that I’ve never had lotus root!?!?! Is it starchy like potato?
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.
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?
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!
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.
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)
Hi Nami! We just had lotus root soup for dinner tonight! 😀
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! 😀
Your fried version of lotus root is definitely more delicious than my always the same soup version! 😀
I’ve just voted for you in Babble’s Top 100 Food Mom Blogs 2011. 🙂
Wish you good luck! 😀
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.
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!!!!
What a clever idea, these look so elegant…:)!!
yummy! I love lotus root.
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! 🙂
Oh this looks amazing and is just beautiful!
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!
Cute they are almost like little sliders! Hope you had a nice long weekend with your family Nami!
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!
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!
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! 🙂
I never eat lotus before. but it looks great…! ^,^
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!!
I hope your 4th of July was awesome! I have always wanted to try lotus root but I never knew how to cook it!
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.
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!
Nami I never cooked with lotus roots before, but your dish looks mouthwatering!
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!! 😀
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. 😉
really enjoying these lotus root recipes this one is fun pleased you had a fun weekend :0)
I’ve never had lotus root!! Oh no… I need to go find this gem!
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!
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 =)
I am big fan of lotus root. Delicately balanced dish.
Bravo!
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!
Gorgeous! Am thinking this will be a good way to ease the French boyfriend in for his first taste of lotus root… 😉
Beautiful dish! Sounds amazing : )
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!
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.
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. 🙂
You prepared lotus root in a very interesting way…. love it !!
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
Wow! This is beautiful! My eyes always eat first! And congrats on your Top 9 this AM, too 🙂
wooooooooooooooooooo hoooooooooooooooooooooooooooooooo! Congrats on making top 9!!!! HUGS!
Nami, this is a stunning dish! It looks too good to be eaten… Big congrats with top 9! 🙂
Congrats Nami,
I didn’t see it before..how awesome! You are queen of top 9!!!!:)
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.
It looks beautiful and so yummy 🙂 Congrats on the top 9 🙂
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 🙂
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!!!!
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!
Lotus root is so beautiful in recipes & I love the texture of it. This dish looks wonderful!
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
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.
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…
I have utilized all of the lotus root I bought, if not I would have tried making these.
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!
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!
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.
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. 🙂
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!
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! 😀
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/
Hmm, for the miso, could I use white miso?
Hi Jackie! Yes. I hope you enjoy this dish! 🙂
What do you call this in Japanese? 😮
Renkon no Hasami Age (蓮根のはさみ揚げ). 🙂
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!
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!
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.
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! 🙂
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.
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!
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?
Hi Hazel! No, you do not need to boil. Slice between 5-8 mm thickness. 🙂
tried this and many of your other recipes–they all taste wonderful and my husband loves them!!! Thanks for sharing 🙂
Hi Sasha! Thank you for your kind feedback. I’m so glad to hear you and your husband enjoyed my recipes! 🙂
I wanted to make this but, since I’m vegan (except for occasional fish), I needed a good substitute for the pork. I used portabello mushrooms instead and it came out wonderfully! I will make this again. For the filling: Coarsely chop 3 portobello mushrooms. Add to a food processor with the seasonings, 1/4 c of dried breadcrumbs, and enough liquid to make the mixture sticky; I used the liquid from my shitake mushroom soaking for this. Then finish the recipe as directed. If using a low-salt soy sauce in the sauce, you may want to add a pinch of salt to the mushroom mixture.
So sorry I didn’t take a picture…I was enjoying it so much that it was gone before I thought of getting my camera!
Hi Anni! Thank you so much for your kind feedback. I’m so glad you made into vegan version and thanks for sharing your tip! I’m sure other JOC readers will appreciate your feedback. No worry about the picture, I’m just happy that you enjoyed this dish! Thank you!
I recently found your website from an article that mentions your blog as one of the best asian food blogs. It is amazing! Your recipes bring me back to Japan where we lived for a year!
I love your pictures and all the recipes!
I wish you inspiration forever so you can share with the world our passion for cooking!
Thank you very much Nami!
Hi Ibeth! Thank you so much for finding my website, and welcome to JOC! So cool you found my site from the article. I hope you had a wonderful life in Japan and hope that you will find your favorite recipes on my site. 🙂 Happy cooking!
So good! I make this again and again.
Hi Janelle! I’m glad you like this dish! Thank you for your kind feedback. 🙂
Hi there! I have to travel a ways away to a market to get a lot of the more authentic foods. I wanted to look into the Lotus Root recipes and know I wont use all the root in one or two goes. Is there a specific way that I can freeze the root so I can buy more at once? I’ve tried to look on the page, and Facebook and was unable to find anything. Any help would be appreciated!
Hi Jasmine! It’s a great idea to buy bulk (especially you live far to get the ingredients). For louts root, peel and cut into however you want to use. Slices, bigger chunks, any cut is okay. Then soak in vinegar water (water plus a teaspoon or two of vinegar) to prevent from changing color and making it white. Then drain and blanch in boiling water for 2-3 minutes. Blanching helps maintain texture. Then drain and dry with a paper towel or clean cloth and place it in an airtight bag or container. You can freeze up to 2-3 months! 🙂 When you are ready to cook, defrost or use frozen directly (if it’s for simmering food, etc). Enjoy!
Nami, I love lotus root in all its forms. Have made your side dish version many times for my mother-in-law to accompany her meals–so addictive! Just made this for Chinese New Year potluck with my church friends–such a hit. We ended up using the pre-cut, pre-soaked lotus root available from local Asian grocery store, so I could not control the thickness of lotus.
Perhaps I should have sandwiched more meat between the lotus slices? They started to separate from filling after frying one side. Make sure to really press down? Still tasty, nonetheless! Thank you!
Hi Peg! Thanks so much for trying this recipe! So glad you and your church friends enjoy this dish. I love the crunchy lotus root (and all the root vegetables) too!
Hmm, I would say you must press at a certain extent (but no need to press “hard”). You coat with the starch too, so that helps put together. However, maybe one or two slices may fall off while you deep fry but I don’t have an issue with majority of them falling off. How thin were your slices? Maybe they are thin and cook too fast?