I need ideas for using (hopefully using up) peeled & boiled lotus root

Joined: 6 Jan 2009
User offline. Last seen 9 years 8 weeks ago.

I bought a bag/package of peeled and boiled lotus root.
Seeing others use it made me very curious.

Well now I am stuck -- opened the bag the other day and tried pan frying a couple of pieces with what I was making for breakfast. I got my son and my husband to try it. The men were like "ok but I would not be interested in having it again" and I am wondering what else I can do.

Also - how long will it last in the fridge now that the sealed packaging is open??

Thanks for the help.


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Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 5 years 8 weeks ago.
Re: I need ideas for using (hopefully using up) peeled & ...

Maki has published some wonderful ideas already:

To be honest, I've never bought lotus root that's already been boiled, so I don't know how long what you have left will last, but I wouldn't expect to be able to keep boiled/blanched renkon for longer than 2, and maybe, possibly 3 days. (I have a book that says that lotus root that has been made into kinpira should be eaten within 4 days as it will lose its crunch)

I find lotus root to be rather bland and tasteless, so I'm not that surprised that your family didn't take to it if it was just stir fried as part of a breakfast. I think the trick is to add lots of flavours to it (just like konnyaku).

With what you have left, and as long as you can do it very soon, perhaps you can try the recipe for lotus root chips Maki linked to: http://jugalbandi.info/2007/06/baked-lotus-root-chips/
All you'd need to do is drain and slice them (perhaps after blanching them in boiling water for 30 seconds or so in case there's an aftertaste from being in the bag), lightly coat with some oil and coat with the seasonings before baking.

As an alternative, the justbento and justhungry websites have several recipes for kinpira. You could always try turning what's left of your lotus root into kinpira, either on its own or as part of a vegetable medlee

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