Braised Lotus Root

If you’re craving something fresh and exotic, lotus root might be your next culinary adventure. This versatile ingredient can be enjoyed in many ways—whether as a standalone snack or a delightful side dish. I recently paired it with homemade banh mi sandwiches, complete with kimchi cucumbers and pickled daikon (everything but the bread was handmade), and it was a fantastic combination.

I tried a sweet and savory lotus root dish that had a pleasant bite and a chewy, toothsome texture. The flavors were a mix of sweet and salty, though I think slicing the lotus root a bit thicker would have made it even better. Still, it was a delicious addition to my meal. If you’re looking for a new ingredient to spice up your cooking, give lotus root a try with this simple recipe below! You might also consider making lotus chips as a healthy snack. A recipe for these follows.

 Braised Lotus Root

 1 lb. Melissa’s lotus root, peeled and trimmed

1 t. apple cider vinegar

1 T. avocado oil

¼ c. soy sauce

2 garlic cloves, minced

½ c. sugar

1 t. sesame oil

1 t. sesame seeds (for garnish)

 Slice the lotus root into ¼-inch thick rounds. Soak them in cold water for 30 minutes to remove excess starch.

Boil water in a pot, add the vinegar, and blanch the lotus root slices for 5 minutes. Drain and rinse with cold water.

 Heat the vegetable oil in a large non-stick pan over medium heat. Add the lotus root slices and stir-fry for 3-4 minutes until they soften slightly and turn translucent.

 Pour in 2 cups of water, soy sauce, and garlic. Stir, cover, and simmer on low heat for 40 minutes, flipping the slices halfway through. Add a splash of water if it gets too dry.

 Stir in the sugar, cover again, and cook for another 20 minutes on low heat.

 Uncover, turn the heat to medium-high, and cook for 10 more minutes, stirring occasionally, until the liquid thickens into a shiny glaze.

 Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds.

 Serve as a side dish with rice or alongside banh mi sandwiches. Store leftovers in an airtight container in the fridge for up to 2 weeks.

 Here’s a simple, tasty recipe for lotus root chips that you can make at home. They’re crispy, lightly seasoned, and showcase that gorgeous natural pattern. This version is baked for a healthier twist, but I’ll note a frying option too.

 

Baked Lotus Root Chips

 1 large Melissa’s lotus root (about 8-10 inches long, fresh is best)

2 T.  olive oil

1 t. sea salt, more or less to taste

Freshly ground, black pepper

 Optional seasonings: paprika, garlic powder, or chili powder (1/2 teaspoon each for a kick)

 Peel the lotus root with a vegetable peeler to remove the brown skin.

 Slice it thinly—aim for 1/8 inch thick. A mandoline works great for consistency; if using a knife, keep slices uniform so they cook evenly.

 Rinse the slices in cold water, then soak them in a bowl of water with 1 teaspoon of vinegar or lemon juice for 10-15 minutes. This prevents browning and removes excess starch.

 Drain the slices and pat them dry thoroughly with a clean kitchen towel or paper towels. Wet slices won’t crisp up.

 In a large bowl, toss the slices with olive oil, salt, pepper, and any optional seasonings. Make sure they’re evenly coated but not drenched—too much oil makes them soggy.

 Preheat your oven to 375°F.

Line a baking sheet with parchment paper, and lay the slices in a single layer. Do not overlap. 

Bake for 20-25 minutes, flipping the slices halfway through (around 10-12 minutes in). They’re done when golden brown and crisp at the edges. Watch closely near the end—thinner slices can burn fast.

Let them cool on the baking sheet for 5 minutes; they’ll crisp up more as they sit. Serve as a snack or side. Beef don’t keep, so eat and enjoy.

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