Lotus Root with Yamatoimo


The subtle characters of lotus root with yamatoimo pair very well with the ginger sauce. This simple yet delicate dish is sure to charm and impress.


  • 7-cm (2ยพ-in) length lotus root
  • 150 g (5โ…“ oz) yamatoimo
  • Vegetable oil for deep frying

Ginger Sauce

  • 1 Tbsp ginger juice
  • 2 Tbsp Japanese soy sauce


To prepare sauce, mix ginger juice and soy sauce and set aside.

Peel yamatoimo and finely grate.

Wash and peel lotus root. Slice into 0.3-cm thick slices. Spread 1 Tbsp of grated yamatoimo on a lotus root slice and place another slice on it, like a sandwich, pressing lightly.

Heat vegetable oil and slide the lotus root with yamatoimo into the hot oil. Deep fry for 1โ€“2 minutes until light brown. Remove and drain on absorbent paper.

Arrange on 4 individual serving plates. Drizzle ginger sauce over and serve.