Lotus Root Cakes
Enjoy the smooth texture and mild flavor of grated and steamed lotus root.
Photographed by REIKO NANTO
Calorie count is per serving.
Ingredients (Serves 4)
- 300 g lotus root (250 g net)
- 4 shrimp (with shell)
- 12 ginkgo nuts
- 150 ml dashi
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 1/2 tbsp potato starch thickenerNote
*Potato starch mixed with equal amounts of water.
- A little yuzu peel (grated)
- 1/2 tsp salt
Thickly peel the lotus root and use a coarse grater to grate. Retain the liquid.
Shell the shrimp. Cut off the tails and de-vein. Cut into 4 equal pieces and sprinkle with a pinch of salt. Shell the ginkgo nuts and boil. Remove the thin membrane.
Place the grated lotus root and liquid into a bowl. Add 1/2 tsp of salt and mix thoroughly.
Divide the lotus root into 4 equal portions and place on a heat-resistant plate. Top each portion with equal amounts of shrimp and ginkgo nuts. Place in a heated steamer and cook for 3 minutes.
Prepare the [Sauce]. Pour the dashi, mirin and soy sauce into a pot, and bring to a gentle boil. Turn off the heat and add the potato starch thickener. Mix thoroughly. Return to heat and stir until thickened. Turn off the heat.
Plate up the steamed lotus root and cover with [Sauce]. Sprinkle with yuzu peel.
Lotus root contains starch, which hardens when heated, so there's no need for a bonding agent. But be careful not to squeeze and drain the grated lotus root. This removes the starch, leaving only the fiber, which will not harden.