Steamed lotus root
It has an exquisitely refined taste and a chewy texture
How to make it
1
Peel the lotus root and boil it in a pot with 1 tablespoon of vinegar for 5 to 6 minutes. Boil the ginkgo nuts in the same pot for about 5 minutes and peel them
2
Grate the lotus root after it has cooled down
3
Place a baking tray with parchment paper on it, place half of the grated lotus root, half of the crab meat and ginkgo nuts on top, then top with the remaining grated lotus root, crab meat and ginkgo nuts
4
Steam for about 5 minutes
5
Combine the kelp stock and Happo Mibijin and bring to a boil. Once boiling, turn off the heat and add the water-dissolved potato starch to thicken the sauce
6
Pour [5] over the steamed lotus root and top with wasabi to finish
Ingredients for 1 person
-
- Lotus
- 120g
-
- vinegar
- 1 tablespoon
-
- ginkgo
- About 6 pieces
-
- Canned crab meat is acceptable
- 1/2 can
-
- Kelp dashi
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 30cc
-
- Water-dissolved potato starch in a 1:1 ratio
- 3/2 tbsp
-
- Fresh wasabi for finishing
- Small amount
[PR]
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