Steamed lotus root
The elegant taste is exquisite and you can enjoy a chewy texture.
How to make it
1
Peel the lotus root and boil in a pot containing 1 tablespoon of vinegar for 5-6 minutes. Boil the ginkgo trees in the same pot for about 5 minutes and peel them off.
2
Grate the roughly heated lotus root.
3
Place a cooking sheet in a bat, place half the amount of grated lotus root, half the amount of crab meat and ginkgo on top, and place the remaining grated lotus root, crab meat and ginkgo on top.
4
Steam for about 5 minutes.
5
Combine kelp water dashi with the alphabet beautiful wife and put it on the heat. Once it boils, turn off the heat and add water-dissolved potato starch to thicken it.
6
Sprinkle steamed lotus root with [5] and topped with wasabi to finish.
Ingredients for 1 person
-
- Lotus
- 120g
-
- vinegar
- 1 tablespoon
-
- ginkgo
- About 6
-
- Canned crab meat can be made
- 1/2 can
-
- Kelp water broth
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 30cc
-
- 1:1 ratio of water-soluble potato starch
- 3/2 tbsp
-
- For finishing fresh wasabi
- Small amount
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