The lotus plant is a tropical water lily that grows throughout Asia. Its sensuous, peony-like pink or white flowers, buds, large waxy leaves, and brown seeds can all be eaten. But it is the crisp, fine-grained rhizome (commonly called root) that is cooked in many ways in China and Japan. A plump oblong (5 to 8 inches long and about 2 1/2 inches wide), the rhizome is perforated with air holesΓÇöa crosswise slice looks like an ivory carving. Lotus rhizomes are in Asian markets year-round. Select firm, buff-colored pieces without soft spots, blemishes, or bruises. Size has no effect on texture or flavor. Store the roots in a cool, dark place as you would potatoes; they will not keep as long.
To Prepare: The flesh darkens rapidly when exposed to the air, so have a bowl of acidulated water ready (4 cups water mixed with 1 tablespoon vinegar). Pare off the skin, then slice and drop into the water. Cook quickly. For example, stir-fry thin slices until they begin to soften. Sprinkle with sake, soy sauce, and sugar, and stir over medium heat until tender. Season with red pepper flakes and serve with rice. Consult Chinese and Japanese cookbooks for detailed recipes for steaming and braising lotus root and preparing it for salads, soups, and desserts.
