Sunday, May 19, 2024

middle-eastern style fusion renkon (lotus root)


Normally I make very traditional Japanese renkon (lotus root) with soy sauce, sugar, and sesame oil, but I was making some eggplant fritters with some warm Middle Eastern spices and decided to experiment on a lotus-root side dish to match it. I absolutely loved it! 

You'll need:
  • one fresh chunk of lotus root
  • tomato paste
  • olive oil
  • powdered cumin
  • powdered coriander
  • cayenne pepper
  • paprika 
  • salt
Do this:

Wash, peel, slice, and soak your lotus root slices in water for a little while. You can do this earlier in the day and put it in the fridge in the water. Then drain.

In a frying pan, saute the slices in olive oil, then add some squirts of tomato paste and all the seasonings. Stir and cook till a little bit bubbly, and serve with your favorite Middle Eastern main dish. 

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