Shiitake Mushroom and Lotus Root Cake
You'll enjoy the aroma of shiitake mushrooms and texture of grated lotus root in this quick and easy-to-prepare dish. Healthy eating doesn't have to be difficult - but it can be delicious!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time needed to reconstitute the dried shiitake mushrooms.
Ingredients (Serves 2)
- 4 dried shiitake mushrooms
- 1-2 tbsp shiitake mushroom soaking liquidNote
*Substitute water when using frozen shiitake mushrooms.
- 1/2 lotus root (150 g)
- 100 g ground chicken
- 1 tbsp sake
- 1/2 tsp ginger juice
- 1/5 tsp salt
- A pinch of wasabi pasteNote
*Or ground ginger.
- Rice vinegar
- Soy sauce
Rinse the dried shiitake and soak in water to reconstitute. Remove and retain the soaking liquid. Squeeze out excess water from the mushrooms and cut off the stems. Cut into 5 mm dices. Grate the lotus root.
In a bowl, thoroughly combine the ground chicken, grated lotus root, shiitake soaking liquid and [A]. Add the diced shiitake and mix together.
Spread the mixture evenly over a heat-resistant plate. Cover lightly with plastic wrap. Microwave (600 W) for about 5 minutes. Remove and top with wasabi. Serve with a sauce made by mixing equal parts rice vinegar and soy sauce.