Lotus Root is a popular vegetable in Japan. It is called ‘Renkon’ in Japanese and Frozen Sliced ‘Renkon’ are available in Melbourne where I live. Frozen Sliced ‘Renkon’ are partially cooked and have lost crispiness, but can be used for a variety of dishes. Today I simply pan-fried them and dressed with this spicy sauce. Absolutely yummy!
400g Frozen Lotus Root *thawed, cut in half if large
1 tablespoon Sesame Oil *plus extra
1 clove Garlic *grated
2 tablespoons Sugar
2 tablespoons Soy Sauce
1 tablespoon Fish Sauce
2 tablespoons Rice Vinegar
1/2 teaspoon Chilli Flakes *add more if you like
1 teaspoon Sriracha *OR Toban Djan (Chilli Bean Sauce)
- Combine all the Sauce ingredients in a mixing bowl.
- Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet.
- Heat Sesame Oil in a frying pan over medium high heat, cook Lotus Root until both sides are nicely browned. *Note: Cook them in batches and add extra Sesame Oil as required.
- Add cooked Lotus Root slices to the Sauce and mix to combine. You can serve straight away, but I recommend to marinate for 15 to 30 minutes before serve.
- *Note: You may wish to add some green garnish. Spring Onion OR Coriander would be good.