Vegetable
Lotus Root (Renkon)
Availability:
★
★
☆
☆
☆
(Asian supermarket)
What is it?
The underwater stem of the lotus plant. Each slice shows a ring of holes. It stays crunchy when cooked briefly and turns sticky when simmered long.
Substitution Guide
✅
Best Substitute
Jicama
It stays crisp and mildly sweet like lotus root. It lacks the holes but gives the same crunch.
⚠️
Acceptable
Canned Water Chestnuts
They add a similar crunch in small pieces. They taste sweeter and are much smaller.
🚫
NEVER Use
Potato
It turns soft and floury in a long simmer. The dish loses its crunch.
Related Ingredients
Did you know?
🔬Lotus root is a New Year food in Japan. People say its holes give a clear view of the year ahead.
Sensory Profile
Crisp and juicy, with a light starchy sweetness. Long cooking makes it sticky and chewy.
