Source: Food.com
By dicentra

Ingredients:
½ , a whole lotus root sliced very thinly
1 piece fresh ginger , peeled and chopped (about 1 inch long)
2 garlic , cloved peeled and chopped
1 ½ cups of roughly chopped green onions
2 tablespoons hot red chili peppers , finely chopped
oil
vinegar for the lotus root water
1 tablespoon sesame seed
pepper
1 ½ tablespoons soy sauce
1 teaspoon sesame oil

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Put the sliced lotus root into vinegar water as you slice it, as described above. Drain well just before cooking.
2. Heat up a large frying pan with the oil. Add ginger and garlic, and stir fry until the oil is very fragrant.
3. Add the drained lotus root slices in a single layer. Cook until the lotus root slices start to change color - they turn a bit translucent looking. Turn over and cook a couple more minutes.
4. Add the chili pepper and green onions, and stir-fry. Add the sesame seeds, pepper, soy sauce and sesame oil.
5. The lotus roots should get a bit caramelized from the soy sauce. Serve hot or cold. This is very nice for bento.

Servings: 2

Source: Food.com
By Julesong

Ingredients:
1 ½ tablespoons butter
1 teaspoon peanut oil
6 slices fresh lotus root , peeled, cut to 3mm width
2 teaspoons good quality soy sauce
½-¾ loosely packed cup large dried bonito flakes (1 handful)

Prep Time: 5 mins
Cook Time: 11 mins
Total Time: 16 mins

Directions:
1. Over medium-high temperature, heat a sauté pan.
2. Add the butter and peanut oil, melt together, and simmer until the butter is almost browned (how long that takes depends on your pan and your stove, but approx 2 to 3 minutes).
3. Add the lotus root slices and sauté until edges are browned on each side (depending on pan and stove, about 3-4 minutes per side).
4. Add the soy sauce, stir, turn slices over, remove the pan from heat, and let sit for about 15 to 20 seconds (you don't want to let them cool for too long - you want them steaming).
5. Move the lotus root to a shallow serving bowl and cover with the bonito flakes.
6. Serve immediately.

Servings: 2

Source: Adapted from Food.com
By marisk
   
Ingredients:
2 tablespoons vegetable oil
8 ounces chicken , cut to 1-inch pieces
1 round onion , cut into chunks
2 carrots , peeled & cut to 1-inch pieces
8 ounces burdock root , skin scraped off and sliced diagonally in 1-1/2-inch pieces (gobo)
6 shiitake mushrooms , stems removed (soak in water 30 minutes)
8 ounces fresh lotus root , peeled and sliced in 1/8-inch rounds (renkon)
9 ounces konjac , 1-inch pieces, any shape (konnyaku or devil's tongue, comes white or with seaweed)
8 ounces taro root , peeled (araimo or dasheen)
1 -2 agave syrup
2 tablespoons mirin
2 tablespoons sake
2 -3 tablespoons light soy sauce (Kikkoman brand)
10 -15 snow peas

ICHIBAN DASHI BROTH
4 inches kelp (nishime kombu)
3 cups water
¾ cup bonito flakes
1 pinch salt

Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins

Directions:
1. Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes.
2. Add remaining vegetables. Continue cooking another 5 minutes.
3. Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes.
4. Add seasoning ingredients continue simmering 5 minutes.
5. Add uzumaki and burdock fish cake; continue simmering for another 5 minutes.
6. Add snow peas. Cook until snow peas are tender.
7. ICHIBAN DASHI BROTH:.
8. Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour.
9. Place konbu and soaking water in saucepan over medium heat. Just before the water begins to boil, remove konbu.
10. Add 1/2 cup dried bonito flakes to water and turn heat to low. Cook for 30 seconds, add a pinch of salt, then remove from heat. The salt is the keep the broth from being overpowered by the bonito flavor.
11. Let stand until the flakes sink to the bottom (this may take 20-30 minutes). Strain broth to remove flakes.
12. I add the removed konbu to the main dish -- tie into knots at 1-1/2-inch intervals; cut between the knots.
13. OPTIONAL AddIns: 8 ounces white daikon radishes (cut in 1-inch rounds, then cut those in half); 8 ounces takenoko (boiled bamboo shoot)-I like bamboo but find it a little bitter; any fishcake (don't use sweet tasting fishcake) cut in rounds or bitesize; potatoes, aburage (fried tofu) cut in strips, etc.

Servings: 4-6

Source: Adapted from Food.com
By Nose

Ingredients:
6 ounces fresh lotus root
1 teaspoon rice vinegar
3 umeboshi (Japanese pickled plums)
1 teaspoon soy sauce
1 teaspoon agave syrup

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Directions:
1. Wash and peel the lotus root.
2. Slice it into wheels about 1/8 inch thick.
3. Bring a medium-sized pot of water to boil.
4. Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes.
5. Drain and rinse under cold running water.
6. Pat dry with paper towels.
7. Chill.
8. Remove the pits from the umeboshi plums.
9. In a small bowl, mash the plums with a fork.
10. Add soy sauce and agave syrup and combine thoroughly.
11. Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly.
12. Serve in small individual bowls.

Servings: 4

Source: Adapted from Food.com
By Celticevergreen
 
Ingredients:
1 ½ cups rice (uncooked)
4 tablespoons sushi vinegar
½ carrot
1/3; burdock root (8 inches)
1 fresh lotus root (6 inches)
5 shiitake mushrooms
3 tablespoons sake
2 tablespoons soy sauce
1 tablespoon agave syrup

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Directions:
1. Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing.
2. Steam rice according to the directions of your rice cooker.
3. Slice lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and burdock into 1-inch length thin slice.
4. Saute Lotus root, mushrooms, Carrot and Burdock, then add remaining liquid from shiitake mushroom, agave syrup, sake and soy sauce. Cook on medium heat until vegetables are soft.
5. When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like.

Servings: 4