19927 Tue May 21 14:18:56 -0700 2002 15 1 San Francisco Bay Area 0 67733 When I worked in Taiwan, I had lotus root in a number of dishes. My favorite was tempura lotus root. Have not had luck asking at Asian restaurants in SF. I like lotus root almost as much as I like mushrooms. I miss them. I’m so desperate that, even though I don’t usually cook, I would even welcome simple recipes for lotus root. Do keep in mind tuna casserole is a challenge for me. Can you eat these raw in a salad? Tue May 21 14:18:56 -0700 2002 0 Stanley Stephan 1 67735 Minako in the Mission (17th and Mission) has a sharp and wonderful salad. I bet that Chinese veggie places serve them -- try Bamboo Garden on Clement and 10th. Had that stir fried with meats in a couple of places, New Hing Lung and another HK style place on Noriega. Often see them in the complementary soups with peanuts and pork ribs. Tue May 21 14:31:13 -0700 2002 67733 0 Limster 1 67737 Most Chinese restaurants serve a dim sum delicacy called deep-fried taro root. It is pureed with some meats and water chestnuts mixed in and then deep-fried. The outside is not unlike tempura. I never learned the Chinese name for it. Tue May 21 14:40:32 -0700 2002 67733 0 ij 2 67774 taro root is not the same as lotus root. Tue May 21 19:07:04 -0700 2002 67737 0 Wendy Lai 1 67740 Have you tried ordering it in Japanese restaurants? The Japanese word for lotus root is renkon. You could get renkon kinpira. It's sliced or shredded lotus root, cooked in dashi, soysauce and other seasonings (I think), served at room temperature. Kinpira is more commonly seen made with gobo (burdock) but I've had renkon kinpira at Miyako on 17th & Mission, and at Den in San Mateo and I'm sure it's available at any number of other places. I'm racking my brains to think of Chinese places where you can order lotus root. When in season, Cantonese restaurants will often put it in the daily house soup ("lai tong"). I'm guessing that you could probably find good lotus root dishes at Zhe jiang restaurants, such as Silver Wing in Cupertino, since lotus root is a specialty of the region. But I haven't actually ever eaten there, so I don't know. Maybe someone who has can chime in here. In terms of cooking them yourself, they are really nice in soup. I like to make a light stock with pork bones and root vegetables, then throw in some peeled chunks of lotus root near the end. They're also good, thinly sliced in miso soup. To make things easier for yourself, you could buy a soup of your choosing and add slices of lotus root. Tue May 21 14:45:08 -0700 2002 67733 0 chibi 2 67772 There's a season for lotus roots? When? Tue May 21 18:33:38 -0700 2002 67740 0 Stanley Stephan 3 67779 Traditionally, lotus roots are harvested late summer/autumn. They are often eaten as part of the mid autumn festivities. Or course, nowadays it seems as though you can get just about anything any time of the year in a supermarket. Tue May 21 19:20:20 -0700 2002 67772 0 chibi 1 67741 As soon as I posted it. I realized that my earlier message is not for lotus root, but taro root. Sorry. I'm spending too much time thinking about East Coast pizzas. Tue May 21 14:45:18 -0700 2002 67733 0 ijnewt 1 67762 her's a simple one for lotus root pakora (nadru pakora in hindi) take lotus root (substitute lily root if lotus is unavailable) cut in 1/8" thin cross sectional slices. for batter chick pea flour (besan) salt pepper a few lovage seeds (ajwain) mix and thin the above with yogurt. batter and deep-fry. I have to say that one of my favorites is even easier (forget the batter) if you're feeling especially diligent i can cobble together a recipe for a much more involved lotus root dish (a curry thickened with yoghurt known as yakhni) that's mentioned in the linked post Link: http://www.chowhound.com/topics/show/289247#1565024 Tue May 21 17:03:23 -0700 2002 67733 0 zim 1 67775 Japanese restaurants, in general, do not welcome any substitution. If you go to a small chef-owned place many times, your request of adding "renkon"(lotus roots in Japanese) may be accepted. For recipes, one of the most complete ones is the following, but it is written in Japanese. I think that the San Jose Mercury News' food section will present its lotus roots articles soon or later, but this is the end of its season. In Japan and California--I do not know about Taiwan, fresh lotus roots hit stores in late fall. Link: http://www.city.naruto.tokushima.jp/saisai/renkon/index.html Tue May 21 19:09:51 -0700 2002 67733 0 Hiko Ikeda 1 67776 Since you had them in Taiwan, why not try some of the Taiwanese restaurant in the bay area? I recall some Taiwanese dishes calling for lotus root. A few Taiwanese restaurant that I like is Southland Taste, can be found in El Cerrito/Richmon's East Pacific Mall. Also, in that mall 168 is also a Taiwanese restaurant. In the southbay there are more I think, A & & Restaurant in the Wolf Ave. Ranch 99 complex is also a Taiwanese place. Southland Taste is also there. I suggest you call those place and ask. Tue May 21 19:10:30 -0700 2002 67733 0 Wendy Lai 1 67809 Lotus roots can be eaten very well done or saute fast (almost raw). For eating out, you can try most cantonese restaurants and ask for the lotus root saute (The lotus root is sliced very very thin and saute with preserved pork (lop yuk), onions, celery, carrot, preserved turnips, etc. It is wonderful with rice and refreshing. I know you can order this at Flower Lounge although I think you shouldn't have to pay premium prices for peasant food. Lotus roots are also very nutritious in soup. Cut a lotus root into large chucks and throw it into boiling water with pork bone or thick sparerib bones, dried squid (if you can find it), tangerine peel, and carrots (cut into large chunks). Boil for about 5 minutes and reduce heat to simmer and cook for 2-3 hours for a wonderful soup. (oh, add salt to taste at the end.) Wed May 22 00:47:14 -0700 2002 67733 0 Sally 2 67812 Love that soup recipe. Really unique to me and looks like something I can handle. Will try this. Thanks to everyone about all the great tips. I'm a "happy camper". Wed May 22 01:43:44 -0700 2002 67809 0 Stanley Stephan 3 67919 I am glad you like the soup recipe. If you are going to attempt this recipe, I want to make sure that you know that the tangerine peels are the dried ones and you should soak it in water and scrape the inside pith before using. Also I think I translated the squid wrong. I think they are really dried octopus (Jeuon Yeu). Soak them first also. Good luck. Wed May 22 20:59:10 -0700 2002 67812 0 Sally 1 67821 We cook with it in season at home ala the chinese recipes others have shared with you. I've had a couple nice dishes that featured lotus root at Martini House in St. Helena and at Sawa Sushi in Sunnyvale. Link: http://chowhound.safeshopper.com/23/cat23.htm?842 Wed May 22 04:49:07 -0700 2002 67733 0 Melanie Wong 1 68038 Eliza's on 18th does a prawn and lotus root dish. Thu May 23 19:08:11 -0700 2002 67733 0 J. Kureczka