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Pan-fried lotus root slices coated in lemon miso sauce and topped with sesame seeds

Lemon Miso Lotus Root

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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Sides, Snack, Snacks, Starters
Cuisine Asian, East Asian, Fusion, Japanese
Servings 3 small servings
Calories 197 kcal

Ingredients
 
 

Lotus Root

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

To Finish

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
    DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)