Renkon or lotus root is often used in Nimono dishes (boiled and seasoned vegetables) or Tempura. Technically, they are actually rhizomes or subterranean stems, like ginger, but let’s call them roots. Renkon has holes running through the roots, giving it a very unique appearance when cut. (The holes form naturally as air chambers in the root – not from worms!)
The texture of Renkon changes depending on how you cook it. When it’s boiled, it becomes more starchy. When it is pan-fried, it is crunchy. You can also grate and fry it, and then it becomes a little sticky like Mochi.
Renkon is available raw or boiled at Japanese or Asian markets.
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