Stir-Fried Japanese Lotus Root Recipe

This stir-fried Japanese lotus root recipe is super simple, and so tasty! It only has a few ingredients, but the end result is so good, I can hardly stop myself from eating the whole thing.

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I first learned how to cook this Japanese lotus root recipe from my Japanese friend Tamae. We were at her house for a dinner party and she put a dish of this out on the table while she continued to prepare the rest of the meal.

The guests could not stop sneaking these crunchy, flavorful rounds. We pinched them with our fingers, popped them into our mouths, and then licked the salty-sweet glaze from our fingers.

Before we sat down to eat the meal, the stir-fried lotus root was all gone. I asked Tamae for the recipe and she invited me to come over on another day to make it with her.

I didn’t even write the recipe down, because it is so simple. I’ve made it exactly this way frequently over the years since then.

WHAT IS LOTUS ROOT?

Lotus root is actually not a root at all, but the stem of a lotus plant that grows below the water. It grows in bulbous segments, each about 6 to 8 inches long.

They’re not much to look at in the market—just sort of beige and awkwardly shaped. But when you slice them into rounds, you’ll see that they have a beautiful pattern of holes running through them. The holes make a beautiful pattern in the slices.

You can buy fresh lotus root in most Asian markets. Or you can often find sliced lotus root in the freezer or refrigerator section.

Prepare lotus root by slicing off the end of each section and then peeling it with a paring knife or vegetable peeler. You can then slice it in either very thin rounds or thicker rounds, depending on how you plan to cook it.

What ingredients do you need to make this japanese lotus root recipe?

You can buy lotus root fresh in most Asian markets. Look for firm bulbs that don’t show any dark spots in ends.

You can often find sliced lotus root in the freezer section or in vaccuum-packed packages in the refrigerator section. Be sure to check the ingredients on these packaged versions since they sometimes are packed in brine that contains sugar and salt.

• Cooking oil
• Sesame oil
• Lotus root
• Dashi, broth (vegetable, chicken), or water
• Sugar
• Soy sauce (or add a little Miso Paste)
• Sichimi togarashi (optional)

What is sichimi togarashi?

Shichimi togarashi means “seven peppers” and refers to a spice mixture that is used to garnish many Japanese dishes.

You can buy shichimi togarashi in bottles in Asian markets, Japanese markets, or online. Or you can make your own Shichimi Togarashi. My book Ramen for Beginners has a recipe for it.

The specific recipe for shichimi togarashi varies from brand to brand and cook to cook, but the standard mixture contains dried chiles, dried orange or tangerine zest, black and white sesame seeds, Sichuan peppercorns, ground ginger, poppy seeds, and crumbled nori (seaweed).

What is dashi?

Dashi is a light broth that is made from simmering umami packed ingredients like dried fish, seaweed, or mushrooms in water. You can use any type of dashi you like in this recipe.

You can buy powdered dashi (that just needs to be mixed with boiling water) in Japanese markets, Asian markets, or online.

Here dashi is used to infuse the lotus root with flavor as it cooks. You can substitute chicken or vegetable broth or even water if you like. Using dashi will give it an extra layer of authentic Japanese flavor.

How do you make stir fried lotus root?

This lotus root recipe is so easy to make! My friend showed it to me without measuring anything and that is how I have made it for the past 15 years. Only recently did I figure out the actual measurements. Here’s the process:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the sliced lotus root and cook, stirring occasionally, starts to turn golden brown in parts, about 5 minutes.
3. Add the broth or water and cook, stirring, for a few minutes, until most of the liquid evaporates.
4. Sprinkle the sugar over the lotus root slices and stir to incorporate.
5. Add the soy sauce and cook, stirring, until it is absorbed and the lotus root slices are nicely golden brown.
6. Serve hot, garnished with the sichimi togirashi, if using.

What do you serve with stir-fried lotus root?

This simple sauteed lotus root recipe makes a great addition to any Japanese meal. I often serve it alongside miso salmon, chicken karaage, mochiko chicken, beef yakisoba, or with mochi donuts for dessert.

What other ways can you cook lotus root?

I love this recipe for Fried Renkon Chips from Chopstick Chronicles.

I’m interested to try this Korean version, called Yeongeun Jorim (Sweet Soy Braised Lotus Roots) from Korean Bapsang.

And this Chinese Lotus Root Salad from Pickled Plum is super refreshing, too.

more japanese recipes you’ll love

If you love cooking Japanese food at home, try some of my other Japanese recipes. Onigiri and Yaki Onigiri make great snacks or light meals on the go.

Spicy Miso Ramen, with homemade Ramen Tare, is perfect for a cold night. Top it with Chicken Karaage and Soy Sauce Eggs.

Or serve Miso Glazed Salmon with Sunomono (Japanese Cucumber Salad), and steamed rice. Start with a bowl of Chawanmushi if you like.

Stir Fried Lotus Root

Robin Donovan

Stir fried lotus root is a quick, easy Japanese side dish. Lotus root really absorbs the flavors you cook it with.

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish Recipes

Cuisine Japanese

Ingredients

  

• 1 tablespoon cooking oil
• 1 teaspoon sesame oil
• 1 medium section lotus root about 1 pound, peeled and sliced thin
• 3 tablespoons dashi broth, or water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• Togirashi for serving (optional)

Instructions

 

• Heat the cooking oil and sesame oil in a large skillet over medium-high heat.
• Add the sliced lotus root and cook, stirring occasionally, until it starts to brown in places, about 5 minutes.
• Add the broth or water and cook, stirring, for a few minutes, until most of the liquid evaporates.
• Sprinkle the sugar over the lotus root slices and stir to incorporate.
• Add the soy sauce and cook, stirring, until it is absorbed and the lotus root slices are nicely golden brown, about 1 minute more.
• Serve hot, garnished with the sichimi togirashi, if using.
  
  

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