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Low angle shot of sauteed lotus root garnished with sichimi togarashi on a black plate.
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4.84 from 12 votes

Stir Fried Lotus Root

Stir fried lotus root is a quick, easy Japanese side dish. Lotus root really absorbs the flavors you cook it with.
Course Side Dish Recipes
Cuisine Japanese
Keyword lotus root, stir fried lotus root
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 51kcal
Author Robin Donovan

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.

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 199mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.3mg