Ideas for Lotus Root?
- ballulah Apr 11, 2007 03:04 PM
I impulse bought a bag of sliced and prepared lotus root at a Korean grocery store a few days ago, but I have no idea what to do with it! Does anyone have any ideas? I have a pretty well stocked pantry full of the staples of Asian cooking, but no clue what to do with these pretty, lacey slices of lotus root!
You can do a stir fry:
Add a little bit of oil, lotus root, (some kind of meat: pork, seafood, chicken), celery or other veggie, and stir fry with wine and chicken broth
You can also make a soup:
Pork bones or lean pork meat, lotus roots, dried octopus and some dried scallops
I don't have a recipe for it, but my favorite preparation for lotus root is served at certain Japanese restaurants in LA (I'm thinking Yabu for anyone who knows it). They serve it as a cold appetizer, seasoned with sesame oil and sesame seeds. It's really good.
This recipe sounds quite similar, although I believe the preparation I had was without cilantro:
Pork bones simmered with a few slices of ginger for several hours (remember to skim), then slices of lotus root added in the last half hour (cooking time varies) is a popular Chinese soup. I don't know how it would work with the cooked and bagged kind though.
Lotus root omellette. I would saute the lotus root a little before you add the eggs. You can chop up the root and make kind of little patties instead of one big omellette. Maybe throw in a little green onion.
Here's my recipe for braising lotus roots with pork for flavor: http://singleguychef.blogspot.com/200...
I love lotus roots fresh and then cooked. It has this starchiness that creates it's own sauce. The trick to the added flavor is the pork and the fermented bean curds that I use in the recipe.
Braising it also helps make it tender, which I think is a very nice consistency.
If you're not interested in something savory, lotus root is also a popular base ingredient for a sweet soup served as a dessert in Chinese restaurant. You can do the same idea of braising the lotus for awhile to be tender and then put it in a blender to create a thick soup. Add some sugar water (perferably brown sugar) and serve it warm and it'll be very memorable.