Renkon itame – Lotus root with balsamic vinegar

Have you seen a lotus root in a Japanese market and wondered how to use it? This is one of my favorite ways to cook the lotus root. The lotus root doesn’t have a strong taste itself but it’s crunchy and soaks up a sauce really well.

Ingredients

• 1 pack lotus roots, sliced
• 3 oz bacon, cut into half inches
• 2 eryngi mushrooms, cut into half-lengths and then sliced
• 1 tbs olive oil
• ½ tsp salt
• ½ tbs balsamic vinegar

Directions

1. Heat olive oil in a pan and cook the bacon, add the eryngi mushrooms and cook until they soak up the oil and become soft.
2. Add lotus roots and salt. Mix well and heat about 3 minutes.
3. Add balsamic vinegar and mix well.

Website: okinawa-cooking.com

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