Yurine: What are the characteristics and ways to utilize ingredients that serve as a great supporting role in Japanese cuisine?
Lily roots are ingredients obtained from bulbs, or bulbs, of plants in the lily family. It has been cultivated in Japan since the mid-Edo period, and is now mainly produced in Chiba, Nagano and Hokkaido. This is a popular ingredient, especially in the Kansai region, accounting for 70-80% of national consumption. In this article, we will introduce everything from how to choose lily roots to recipes that stand out against Japanese cuisine.
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What is a lily root?
The lily root is a varieties mainly consisting of demon lilies and small demon lilies, and includes mountain lilies and other species. These have little bitterness that is typical and are suitable for eating.
Seasonal and how to choose lily root
The lily roots are harvested from late autumn to winter. As the quality deteriorates when it gets warmer, it is recommended to buy it in the winter. To choose a white, rounded bulb, with a firm shape.
Nutritious lily root
In addition to tanbaku and carbohydrates, lily roots are rich in phosphorus and potassium. These nutrients also play an important role in your daily diet.
Japanese food recipes that make use of lily root
The lily root has a soft flavor, characterized by its sweetness and slight bitterness. It can be used in a variety of Japanese dishes.
Stewed lily root crumbs
Ingredients (serves 4)
- Lily root: 800g (approx. 2 pieces)
- Dried scallops: 2 pcs
- Dashi: 2 cups
- Salt, mirin, and hard flour: Appropriate amount
How to make it
- Preparing lily roots : Wash the lily roots and peel off the skin one by one.
- Resetting dried scallops : Soak the dried scallops in lukewarm water and leave for a few hours to half a day to return.
- Preparing the shiitake mushrooms : Cut the shiitake mushrooms and loosen them in small pieces. Cut the beetles into 2cm lengths.
- Stew : Put dried scallops and soak in a pot, add the dashi stock and simmer until soft. Next, season with 1/3 to 4 tsp salt and 2 tbsp mirin.
- Thickening : Add the lily root and shimeji mushrooms, simmer for 4-5 minutes, then dissolve 1 tablespoon of hardwood in double the amount of water to thicken the mixture.
- Finish : Finally, sprinkle some bean paste and add color, then serve in a bowl.
Tips and points
- Shimeji can be used as a substitute for just raw shiitake mushrooms and enoki mushrooms.
- Dried scallops last a long time and have a good flavor, so it's convenient to keep them on hand. If not, you can substitute a can of boiled scallops.
A plum blossom style with lily root
Ingredients (serves 4)
- Lily root: 200g
- Plum Meat Yoyu: Appropriate amount (umeboshi, vinegar, dashi)
How to make it
- Preparing the lily roots : Cut off the roots with a knife and peel off one piece at a time while washing any dirt.
- How to boil lily roots : Boil the lily roots in boiling water with a little vinegar added for 4-5 minutes and drain the water.
- Making ume-meat yuzu : Remove the umeboshi seeds, strain them, and spread them out with vinegar and dashi.
- Serve : Serve the lily roots with plum and juicy umeboshi and be careful not to lose their shape.
Tips and points
- The lily roots tend to fall apart after boiling, so be careful when mixing them. It is also recommended to use sea urchins.
These recipes are intended to enjoy traditional Japanese flavors with a modern feel. This is the perfect dish to enjoy with family and friends at the change of seasons. Please try it out.
summary
The recipe "Sanda Iso Nozunori" introduced in today's blog brings the essence of traditional Japanese cuisine to the modern table. The main ingredients used are the lily root and dried scallops, each have their own unique texture and flavor, and when cooked together, they bring out the best in each other.
The distinctive feature of this recipe is that it is easy to make while still making the ingredients' original flavor. The presentation is also ingenious, making it a fun dish for the eyes. This dish, made with traditional Japanese ingredients, can be used not only as a regular meal at home, but also as a special occasion hospitality dish.
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