6 Japanese Lotus Root Recipes From Tempura to Pickles

Lotus root doesn’t get the attention it deserves. This root vegetable hides a satisfying crunch and subtle sweetness that works across an incredible range of cooking methods, from deep-frying to simmering to pickling. Here are some of my favorite recipes to cook with it.

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1. Lotus Root Tempura

Once piece of renkon (lotus root) tempura held up with black chopsticks

This tempura features thick slices of lotus root coated in a light, crispy batter and fried until golden. The crunch of the root meets the shatter of the batter for a texture combination you won’t find in any other tempura.

Of all the tempura varieties I make, lotus root consistently ranks among my favorites. One bite and you will understand why so many Japanese people name it as their top pick.

Lotus Root Tempura (Renkon no Tempura)

Renkon no Tempura is made with lotus root, a unique vegetable with an addictive crunchy texture and unique holed appearance. It produces a tempura that is both delicious and beautiful.

Lotus root tempura recipe

Five pieces of renkon tempura (lotus root) on a black plate with white stripes on a dark wooden background

2. Japanese Deep-Fried Skewers

Kushi age/Kushi katsu battered skewers on a brown rectangular plate resting on a wedge of cabbage with dipping sauce in the background

Kushiage takes bite-sized ingredients, skewers them, coats them in batter and panko, and deep-fries them to golden perfection. Lotus root is one of the best candidates for this treatment, with its firm texture holding up beautifully under the crispy shell.

Out of every ingredient I have tried on a kushiage skewer, including meat and seafood, lotus root is my number one. Pair it with the Osaka-style dipping sauce and it becomes something truly special.

Kushiage (Japanese Deep-Fried Skewers)

Kushiage is a fun and exciting dish made with a variety of meat, vegetables and seafood coated in a crunchy panko batter, deep fried and served with a tangy, addictive dipping sauce. It's easy to customize and great for parties!

Kushiage recipe

3. Black Vinegar Chicken (Ootoya-style)

Ootoya style tori to yasai no kurozu an (Japanese black vinegar sweet and sour chicken and vegetables) on a blue plate

This stir-fry coats fried chicken and vegetables in a glossy black vinegar sauce that balances sweet, sour, and savory in every bite. Lotus root slices add a welcome crunch among the softer vegetables.

If you want lotus root in a stir-fry, this is the recipe. It is inspired by a signature dish from Ootoya, one of Japan’s most popular restaurant chains, where lotus root plays a key supporting role.

Ootoya’s Black Vinegar Sweet and Sour Chicken (Tori Kurozu An)

"Tori to Yasai No Kurozu An" is a vibrant dish made with crispy fried chicken and crunchy flash-fried vegetables coated in a glossy black vinegar sauce. It's one of the most popular dishes by the popular chain restaurant "Ootoya" and now you can make it at home with my easy recipe!

Kurozu an recipe

Japanese black vinegar chicken and vegetables (Ootoya style tori to yasai no kurozu an) on a blue plate

4. Chikuzenni

Chikuzenni (Japanese simmered chicken and vegetables) served in a mottled beige bowl side view close up

Chikuzenni is a traditional simmered dish from Northern Kyushu that brings together chicken, root vegetables, and konnyaku in a sweet and savory dashi broth.

Lotus root earns its place here by keeping its crunch even after simmering.

Chikuzenni (Nishime/Gameni)

Chikuzenni is a nourishing dish made with tender chicken and hearty root vegetables simmered in a rich dashi broth. It often makes a special appearance during the New Year as part of "Osechi Ryori", but really it can be enjoyed all year round!

chikuzenni recipe

Chikuzenni (Japanese simmered chicken and vegetables) served in a mottled beige bowl

5. Chirashizushi (Scattered Sushi Bowl)

Chirashizushi tops seasoned sushi rice with a colorful array of seafood, vegetables, and egg. It is one of the most visually striking dishes in Japanese cuisine, often served during celebrations like Hinamatsuri (Girl’s Festival).

Adding lotus root slices to chirashizushi instantly improves the presentation. In Japanese culture, the holes in lotus root symbolize the ability to see the future clearly, making it a lucky ingredient for festive occasions.

Chirashizushi (Scattered Sushi Bowl)

Chirashizushi is a unique and colorful dish made with tender sashimi, fresh vegetables, and golden shredded egg crepe scattered over seasoned sushi rice. It is typically enjoyed during special occasions such as "hina matsuri" and is sure to impress your friends and family!

Chirashizushi recipe

6. Fukujinzuke

close up of fukujinzuke pickles for Japanese curry held with wooden chopsticks

Fukujinzuke is a non-fermented Japanese pickle made with a mix of finely cut vegetables in a soy sauce-based brine. Lotus root is one of the traditional ingredients, contributing crunch and sweetness to the medley.

If you love Japanese curry rice, you need this on the side. The tangy, slightly sweet pickles cut through the rich, spicy curry perfectly.

Fukujinzuke (Japanese Pickles for Curry)

Fukujinzuke is a tangy and crunchy pickle made with a variety of vegetables and is typically served with Japanese-style curry. Try making your own from scratch at home with this delicious recipe!

Fukujinzuke recipe