Uwajiwhat: Renkon, We Reckon

We‘ve already lauded lotus rootlets as a feature of one of Green Leaf’s delicious salads, so let’s take a closer look at this often-overlooked but versatile vegetable.

Cultivated in water gardens, lotus holds great significance in some eastern religions, particularly for its blossoms. The flowers, along with the seeds, rhizomes and young leaves, are all edible (the mature leaves wrap foods familiar to us, like the sticky rice we eat for dim sum), while the stamens can be made into herbal tea.

We like to eat the roots (renkon in Japanese), which grow up to four feet long and have a reddish-brown skin. When cut, you’ll find decorative hollow tunnels that run the length of the vegetable. Crunchy and sweet, lotus root can be eaten raw, pickled, stir-fried, steamed, boiled, braised, sautéed and stuffed.

Our favorite preparation: an adaptation of “Renkon Butter” of Maekawa fame. After peeling the lotus root, we cut it into very thin slices and let them soak in water with a dash of vinegar for a few minutes. Meanwhile, heat a little oil and some butter in a pan. Rinse and dry the lotus root slices, then sauté them for a few minutes on each side—until just turning brown. Add the Japanese trinity of mirin, sake and shoyu (soy sauce), turn onto a plate, and then top with a sprinkling of bonito flakes. The flakes—and the dish itself—will dance their way into your heart.