Crunchy, delicate flavored, lotus root is an edible rhizome (root) of the lotus plant and great for stir-frying, deep-frying, pan-frying and simmering.
What is Lotus Root (Renkon)
Crunchy, delicate flavored, lotus root, or we call renkon (蓮根, れんこん) in Japanese, is an edible rhizome (root) of the lotus plant. This vegetable can’t be eaten raw and great for stir-frying, deep-frying, pan-frying, and simmering. It’s one of the frequently-used ingredients in Asian cuisines.
How to Use It
If you use fresh lotus root, peel the stem and soak it in vinegar to prevent from changing its color. Packages of whole and sliced lotus root, which comes in a solution of water and salt, can be used in the same way as fresh lotus root.
Lotus root is used for stir-fry dishes, simmered dishes, soups and stews, and deep-fried dishes in Japanese food. Even after cooking, it has a crunchy yet tender texture and enjoyed in many dishes such as Hijiki Salad, Chikuzenni, and Renkon Chips.
Where to Buy It
Most Asian grocery stores carry lotus root.
You can purchase fresh/raw lotus root, or pre-boiled one in a package (this product is called Renkon no Mizuni れんこんの水煮).
Boiled and packaged.
Sliced, boiled, and packaged.
Recipes Using Lotus Root
