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 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

• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• 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

Print

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.

Course Appetizer, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Asian, East Asian, Fusion, Japanese

Keyword lemon juice, lotus root, miso paste, sesame seeds, side dishes, togarashi, white miso paste

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 small servings

Calories 197kcal

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

US Customary – Metric

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.

Nutrition

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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