Here are two ways of using lotus root in its crunchy stage. (The natural color of lotus root is a very light flesh-orange.) Changing texturesĭepending on how long it's cooked, the texture of lotus root varies from crunchy to very starchy and a little sticky. ![]() However, many canned lotus roots have been bleached to make then whiter, so I prefer to use raw lotus root if I can find it. You can also buy lotus root in cans, which can be used straight away. This retains the crunchy texture but gets rid of that tannic-ness. If using the slices for a salad, or for any dish that has no further or very little more cooking, they should be boiled for a couple of minutes in vinegared water. ![]() If I slice it up, I put the slices in the vinegar water. To prevent this, put the peeled lotus root in water with a little vinegar in it. Raw lotus root will start to darken almost right away, rather like raw potato. (Another way to deal with a raw lotus root is to steam it whole, but peeling and slicing is easier for beginners.) (Apparently young lotus roots can be eaten raw, but I've never encountered them unfortunately.) The bitter/tannic substance is most concentrated in the skin, so you should peel it. Mature lotus root has a sort of slightly bitter or tannic quality, so should not be eaten raw. The older the root the browner and darker it is. A nice fresh one is a light orangey-brown. More often than not they will be vacuum packed. You can buy them at an Asian (South or Eastern) grocery store. How to prepare lotus rootįirst off, this is how a raw lotus root looks like. Here I'll explain how it's prepared and eaten in Japan. Visually of course, it's very appealing with all those little holes. In Asia it's believed to have various medicinal qualities, but in macro-nutrient terms it's best to think of it as a starchy vegetable, like potato. Lotus root is full of fiber and various vitamins and other nutrients. It's a popular vegetable throughout southern and eastern Asia, but it's still not that well known in the west. Lotus root ( renkon in Japanese) is actually the rhizome of the lotus plant. ![]() (From the archives - since all of a sudden, a lot of people are asking about lotus root! Originally published in April 2008.)
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