Comments on: Lotus Root

By: bottomsup

bottomsup — Thu, 26 Apr 2007 09:22:11 +0000

Lotus roots can usually be found in the Carvajal Street market in Binondo… perhaps owing to its Chinese (if at all) origin?! My grandma (who’s also Chinese) usually just slices them and throws them in with a regular beef soup (bulalo-style). All the lotus roots’ flavors are then infused into the soup thus resulting in a tasteless lotus, but the soup… wow!!

Have been reading this blog since only a week ago when I saw the feature on MM in Yummy Mag and haven’t been able to resist the temptation to put in my two cents’ worth =) Have also already compiled a selection of MM’s recipes! Go go go with that planned cookbook!

By: jules winnfield

jules winnfield — Fri, 09 Mar 2007 10:06:31 +0000

lotus eaters…. hehehe i’m so babaw. nice one lou.

By: M.E.

M.E. — Thu, 08 Mar 2007 02:14:37 +0000

Found it!!! At Whole Foods’ market produce department…depending on your area, either in bulk root form or, processed by peeling and slicing. Very pretty. I’ve heard that one can deep fry them as ‘chips’!

By: Lou

Lou — Thu, 01 Mar 2007 21:15:07 +0000

thank you lotus eaters! I finally have an idea of its taste from MArketMan and some helpful ways to prepare it. I’m dying to try this lotus root which I see so often in the Chinatown in Montreal.

By: Marketman

Marketman — Mon, 26 Feb 2007 01:26:01 +0000

Connie, a peanut dressing (Thai or Indonesian version) sounds like a great idea! Wil, I found the lotus root at the FTI market from a suki who sells Chinese ingredients. They also have a stall at Market!Market!. Maria Clara, now that you mention it, I can see how this would taste great as tempura with the soy dipping sauce with grated daikon radish. Millet, aha! I like that way of cooking it too…but I wouldn’t know how to do it…yes, I like that version…

By: connie

connie — Sun, 25 Feb 2007 04:25:35 +0000

I’ve only had lotus root two ways, first as a salad with ginger dressing and as tempura. I find it almost bland but dipping it in tentsuyu makes it taste better. Definitely absorbs the dipping sauce’s flavor better than any other veggies used in tempura, well eggplant also absorbs tentsuyu better as well.
MM, your idea of mixing it in miso soup sounds inspired and rather good. A bit of change from the regular tofu, kelp and scallions found in most miso soup.

By: wil-b cariaga

wil-b cariaga — Sat, 24 Feb 2007 23:33:59 +0000

i’ve been looking for lotus root for a long time. . . where could i purchase some. . . their good for garnish. . . deep fried and added in appetizers. . . hmmm. . . .

By: Maria Clara

Maria Clara — Sat, 24 Feb 2007 20:26:01 +0000

My lotus root excursion is limited to a Japanese restaurant tempura. The fat helps a lot in giving a layer of flavor in them dip in soy sauce and wasabi. They are indeed pricey! I am exposed to lotus seeds made out of paste as filling in sweet mochi with tikoy like skin steamed.

By: millet

millet — Sat, 24 Feb 2007 14:15:07 +0000

ooohhh..i’ve been looking for lotus root for a long time. i love the japanese way of slow-cooking it in a mixture of soysauce, mirin and sugar- it retains its crispness, takes on the flavor of the sauce, and is very good on top of hot steamed rice. i’ve also had this as tempura – it provides a very interesting textural contrast. my foster family in nagoya cooked lotus root in many ways. i hope i see some in the davao markets soon.