(Serves about 2 people)
You can find fresh lotus root in most Asian food markets. Make sure the flesh is smooth and tan, without soft or dark spots. If the lotus root is bone white and wrapped in plastic, don’t buy it. Fresh lotus root should be a beautiful tan, flesh-color. Store unused lotus root in the refrigerator, immersed in a jar of water. If you change the water regularly, the lotus root will last for several weeks.
1 tablespoon toasted sesame oil
1 section of fresh lotus root, thinly sliced cross-wise (about 1 cup)
1 tablespoon shoyu (naturally fermented soy sauce)
1 tablespoon brown rice syrup or barley malt syrup
toasted sesame seeds for garnish
• Heat the oil in a heavy skillet.
• Add the lotus root and sauté for 3 to 4 minutes, stirring often.
• Add a few tablespoons of water (about 1/3 cup), cover the skillet, and let the lotus root simmer for about 5 to 10 minutes. Check it now and then to make sure it doesn’t get too dry or burn.
• Season the lotus root with the shoyu and brown rice syrup or barley malt syrup. Cook off any extra liquid, stirring frequently. The finished lotus root should be coated with a kind of a glaze.
• The lotus root is ready to serve when it is tender and slightly browned.
• Garnish with the toasted sesame seeds.