Introduction: Simple, Yummy, Lotus Root

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Lotus root is otherwise known as Burdock root and is very commonly known as gobo in the Chinese markets.  I was introduced to this at the Mitsuwa Asian market, and tried cooking it.  So yummy!  It has a lot of health benefits such as treatment for psoriasis and acne, one of the elements in cold and sore throat treatment.

Ingredients:
One lotus root (commonly known as gobo)
One carrot
Low sodium soy sauce
Olive oil
Brown Sugar
Sake
Sesame seeds

Here's the video:
https://www.youtube.com/watch?v=SCghPTWGL-g

Step 1: Prepare Lotus Root (Gobo) for Cooking

Picture of Prepare Lotus Root (Gobo) for Cooking

Clean the Lotus Root, peeling with a carrot peeler.  Rinse, cut into 2" pieces and submerge in water with a drop of water or some citrus added.

Slice the pieces into thin slices, and cut again lengthwise to make slivers.  Put back into the water.

As you prepare the rest of the meal, change the Lotus Root water as it becomes darker in color.  Expect to change the Lotus Root water two or three times before cooking.

Step 2: Repeat With Carrot

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Prepare the carrot in the same manner.

Step 3: Prepare the Stir Fry

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Heat a skillet or wok with 2 tbsps olive oil, 1 tbsp low sodium soy sauce, 1 tbsp brown sugar.

*The brown sugar will add a lovely caramelized flavor to parts of the stir fry dish.

Step 4: Add Julienned Lotus Root (Gobo)

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Cook the lotus root a few minutes.  The texture of the root is a bit tough, and it needs extra time to cook.

Step 5: Add in Carrot

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After a few minutes, add in the carrot and stir.

Step 6: Add Sake and Sesame Seeds

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Add in about an ounce of Sake and a tablespoon of sesame seeds.  Stir.

Step 7: Cover

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Cover the pot for a few minutes until parts of the vegetables are caramelized.

Step 8: Remove From Fire. Serve in Cute Japanese Bowls

Picture of Remove From Fire.  Serve in Cute Japanese Bowls

If you've got traditional Japanese bowls, use them!  It already tastes great, but this will make it taste so much better!

Here I have the dish pictured with the rest of the meal I cooked!  It was absolutely delicious!  The lotus root is still crunchy, even after all that cooking!

Here's the video:
https://www.youtube.com/watch?v=SCghPTWGL-g

Comments

kim58881 (author)2015-01-15

Just a little message so the readers don't get confused; lotus is different from gobo. Gobo is the same as burdock and is a long skinny root. Lotus is known as renko in Japanese and has the diameter of small potato or cucumber and has a beautiful lace-like pattern.

Hm. I'll have to check it out... Thanks for pointing this out!

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