It's full of nutritious and has a delicious crunchy texture! The appeal of lotus root and recommended recipes

Lotus is one of the essential vegetables in Japanese food culture. Lotus, the rhinocerostope of this beautiful flowering plant, is considered sacred in Buddhism and began cultivating it for food in Japan from the early Meiji period. At first, the flower of the sardine was loved for ornamental purposes, but its roots enrich our dining table today.

Types of lotus root and history

There are two types of lotus root: native and improved species that have been introduced from China. Native species have long internodes, are difficult to dig out, and are not able to produce them, so most of the species currently on sale are improved Chinese species. A characteristic of the texture is that it is thread-drawn.

How to choose and season

Lotus is available in the market all year round, but it is especially seasonal from autumn to winter. New fragrant foods are available in early summer, and lotus roots are especially recommended at this time of year. The key to choosing is to choose one that is thick and weighed with both ends of the knot. It is best to avoid discolored cuts as they are less fresh.

Nutritional value and health benefits

Lotus contains carbohydrates as the main ingredient and is rich in vitamin C. This is a food that helps to maintain your daily health because it boosts your immune system.

Recommended ways to eat

There are a wide variety of ways to eat lotus root. It can be used in a variety of dishes, including the familiar vinegared savory, stewed, deep-fried, steamed, stir-fried, salads, and more. The crunchy texture of lotus root and slightly sweet flavor add a depth to your dish, so it's recommended to try out a variety of recipes.

How to make lotus root kinpira

Ingredients (serves 4, about 100kcal/serves)

• Lotus: 200g
• Red Chicken: 1-2 bottles
• Soy sauce: 1-2 tablespoons
• Mirin: 1 tablespoon
• White sesame seeds: A little
• Vinegar, salad oil: suitable amounts

How to make it

1. Pretreatment: First, peel the lotus root and cut into thin slices. It is a good idea to cut thick parts into half-moon shapes or single letters. To remove any scum, temporarily release it in water with a small amount of vinegar added, then drain thoroughly.
2. Preparing seasonings: Remove the seeds of the red pepper, cut into slices, and combine with soy sauce and mirin.
3. Fry: Heat 2 tablespoons of salad oil in a frying pan, add lotus root and stir-fry. Once the oil has become familiar, add the prepared seasonings and stir-fry over high heat until the juices are gone.
4. Serving: To finish off, serve in a bowl and sprinkle with sesame seeds on top. This effort adds flavor and adds a beautiful look.

This "Lotus Renkon Kinpira" is characterized by its crunchy texture and spicy taste. It is recommended not only as a side dish for rice, but also as a bento dish. It's easy to make with simple ingredients, so be sure to give it a try.

summary

Lotus is an ingredient that combines its high nutritional value and the characteristics that are easy to match with various dishes. Please try to incorporate these vegetables, which are deeply rooted in Japanese food culture, into your diet. Next time, we will introduce you to some simple and delicious recipes using lotus root, so stay tuned!