Microwave Steamed Shiitake Mushrooms and Lotus Root
Steamed grated lotus root has a sticky texture like rice cakes. Serve with soy sauce and wasabi.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time needed to reconstitute the shiitake.
Ingredients (Serves 2)
- 4 dried shiitake mushrooms
- 1-2 tbsp shiitake mushroom soaking liquidNote
*If using frozen fresh shiitake mushrooms, use water instead.
- 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 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.