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This Lemon Miso Lotus Root is a bright, savory-sweet side dish that highlights the natural crunch of lotus root. Lightly pan-fried until golden, then glazed with mirin and soy sauce, the lotus root is finished with a tangy lemon miso coating that adds just the right balance of acidity and umami.
It’s simple, elegant, and pairs beautifully with rice dishes, tofu mains, or other Japanese-inspired meals.
INGREDIENTS YOU’LL NEED TO MAKE THIS LEMON MISO LOTUS ROOT
You can find the full printable recipe in the card below!
Lotus Root
- 11 oz lotus root , peeled and soaked in water with vinegar
- Cold water
- Splash distilled white vinegar
Lemon Miso Sauce
- 1 tbsp lemon juice
- 1 tbsp white miso paste
- 1-2 tsp liquid sweetener of choice –maple syrup or agave, optional
For Cooking
- Neutral oil for pan-frying
- 2 tbsp mirin
- 1/2 tbsp soy sauce
To Finish
- Sesame seeds
- Shichimi togarashi or chili oil
Prepare the Lotus Root
- Peel the lotus root and slice into 1/2-inch (1.25 cm) thick pieces.
- Soak the slices in water with a splash of white vinegar to prevent browning.
- Remove from the water and pat dry thoroughly with paper towels.
Make the Lemon Miso
- In a small bowl, mix together the lemon juice and white miso paste.
- Add 1-2 tsp liquid sweetener, adjusting to taste depending on how tangy you prefer the sauce.
- Set aside.
Pan-Fry the Lotus Root
- Heat a nonstick pan or skillet over medium heat with a light layer of neutral oil.
- Once hot, add the lotus root slices in a single layer.
- Leave untouched until browned on one side, then flip to brown the other side. I prefer my lotus root crisp with a tender interior, so I avoid overcooking but you can cook it according to your preference!
Glaze the Lotus Root
- Lower the heat.
- Add the mirin and soy sauce to deglaze the pan.
- Mix well and let simmer for 1-2 minutes, until the sugars begin to caramelize and coat the lotus root evenly.
- Turn off the heat.
Finish & Serve
- Pour the lemon miso mixture over the lotus root and gently toss to coat.
- Finish with sesame seeds and shichimi togarashi or chili oil.
- Serve warm as a side dish and enjoy!
Notes & Tips
- Adjust the sweetness in the lemon miso depending on your preference.
- This dish is best enjoyed fresh to maintain the crisp texture of the lotus root.
- Pair with rice, tofu, or grilled vegetables for a complete meal.
MORE RECIPES YOU’LL LOVE
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- Stir-Fried Lotus Root and King Oyster Mushrooms
- Mushroom & Tofu Patties with Garlic Sauce
- Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
- Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
Lemon Miso Lotus Root
This Lemon Miso Lotus Root is a bright, savory-sweet side dish that highlights the natural crunch of lotus root. Lightly pan-fried until golden, then glazed with mirin and soy sauce, the lotus root is finished with a tangy lemon miso coating that adds just the right balance of acidity and umami.
It’s simple, elegant, and pairs beautifully with rice dishes, tofu mains, or other Japanese-inspired meals.
Ingredients
Lotus Root
- 11 oz lotus root , peeled and soaked in water with vinegar
- Cold water
- Splash distilled white vinegar
Lemon Miso
- 1 tbsp lemon juice
- 1 tbsp white miso paste
- 1-2 tsp liquid sweetener of choice –maple syrup or agave, optional
For Cooking
- Neutral oil for pan-frying
- 2 tbsp mirin
- 1/2 tbsp soy sauce
To Finish
- Sesame seeds
- Shichimi togarashi or chili oil
Instructions
How to Make Lemon Miso Lotus Root
Prepare the Lotus Root
- Peel the lotus root and slice into 1/2-inch (1.25 cm) thick pieces.
- Soak the slices in water with a splash of white vinegar to prevent browning.
- Remove from the water and pat dry thoroughly with paper towels.
Make the Lemon Miso
- In a small bowl, mix together the lemon juice and white miso paste.
- Add 1-2 tsp liquid sweetener, adjusting to taste depending on how tangy you prefer the sauce.
- Set aside.
Pan-Fry the Lotus Root
- Heat a nonstick pan or skillet over medium heat with a light layer of neutral oil.
- Once hot, add the lotus root slices in a single layer.
- Leave untouched until browned on one side, then flip to brown the other side. I prefer my lotus root crisp with a tender interior, so I avoid overcooking but you can cook it according to your preference!
Glaze the Lotus Root
- Lower the heat.
- Add the mirin and soy sauce to deglaze the pan.
- Mix well and let simmer for 1-2 minutes, until the sugars begin to caramelize and coat the lotus root evenly.
- Turn off the heat.
Finish & Serve
- Pour the lemon miso mixture over the lotus root and gently toss to coat.
- Finish with sesame seeds and shichimi togarashi or chili oil.
- Serve warm as a side dish and enjoy!
Notes & Tips
- Adjust the sweetness in the lemon miso depending on your preference.
- This dish is best enjoyed fresh to maintain the crisp texture of the lotus root.
- Pair with rice, tofu, or grilled vegetables for a complete meal.
Notes
- Adjust the sweetness in the lemon miso depending on your preference.
- This dish is best enjoyed fresh to maintain the crisp texture of the lotus root.
- Pair with rice, tofu, or grilled vegetables for a complete meal.
NUTRITIONAL INFO
Serving: 1serving | Calories: 197kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 508mg | Potassium: 612mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 1mg
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