Not too long ago I was visiting some friends who were new to Japan and talking about the different Japanese vegetables they have eaten since coming. We were discussing Japanese root vegetables like gobō and satoimo and one of my friends asked about the vegetable with “all the holes in it.” She was talking about lotus root which is known as renkon (蓮根) in Japanese. Renkon is a “root vegetable” commonly used in Japanese dishes. It’s actually the engorged stem of the Lotus Flower and it grows underground. Renkon is a rhizome like a potato. You can eat it simmered in stews, cooked in hot pots, and added to stir-fries. It is also deep fried to make renkon chips.
Although renkon is often served as a side dish, I wanted to put together a dish that was heartier and can be served as a main course. Renkon is sweet and tastes amazing with soy, and the bacon and tarragon compliment the meal perfectly. The dish is beautiful and tastes amazing. Enjoy this one,