Lotus Root: Crisp Flavour and Versatile Texture!

Lotus root, or 'renkon' in Japanese, is the edible rhizome of the lotus plant. Though widely used in southern and eastern Asian cuisines, this vegetable remains an underappreciated ingredient in the West. Lotus root has a mild, slightly sweet and nutty flavour, allowing it to pair well with a variety of dishes. Its texture is delightfully unique, raw or lightly cooked, it offers a crisp, refreshing bite, while prolonged cooking transforms it into a soft, starchy component. The intricate, lacy interior pattern adds a beautiful visual element to any dish.

Cooking Suggestions: How to Cook Lotus Root

• Boiling: Slice and boil briefly for salads or to maintain a crisp texture.
• Frying: Deep-fry or pan-fry thin slices for a crunchy snack or stir-fry addition.
• Stir-frying: Cook with garlic, ginger and soy sauce for a quick, flavourful dish.
• Stewing: Add to soups or stews to absorb flavours and develop a sticky texture.
• Pickling: Pickle with vinegar and spices for a tangy, crunchy side dish.

Serving Suggestions: What to Pair Lotus Root With

• Salads: Toss boiled slices with sesame oil, rice vinegar and a sprinkle of sesame seeds.
• Soups: Combine with pork, chicken or mushrooms in clear broths or hearty stews.
• Stir-fries: Pair with bell peppers, carrots and snap peas for a vibrant dish.
• Dips: Serve crispy fried lotus root slices with a side of soy sauce or spicy mayo.
• Spices and sauces: Enhance with soy sauce, chilli oil, miso or sweet-and-sour glaze.