Keeping it Short and Simple
25 November 2008
Except for a liiittle bit of shopping and just wandering around Tokyo enjoying the beautiful autumn weather, I am currently spending most of my time preparing for the Japanese proficiency test (Simon thinks I am studying too much…), which is due to take place in about a week and a half. Hence this week’s post is accordingly brief… sorry!
The recipe is equally short and simple, but I find it just really tasty. These kind of stewed vegetables are ubiquitous in Japanese meals, and I always particularly like the firm, but not too firm, texture of the lotus root, as well as its yummy taste when it gets soaked with the sauce it is being simmered in. This recipe is very easy to prepare and can’t really go wrong – the only thing to consider is that the lotus root takes quite a while to be cooked.
Simmered Lotus Roots
| per 100g lotus root |
| 100g lotus root |
| 100ml dashi |
| 1 ½ teaspoons fine white sugar |
| 35ml soy sauce (or to taste) |
| 50ml mirin |
| optional: some garlic powder |
First of all, prepare the dashi.
Peel the lotus root and cut it into slices of about 5-7mm or so. Place into a high and not too wide saucepan, cover with the dashi, the mirin as well as the soy sauce and add the sugar. Cover with a lid and simmer gently for about 45 minutes. Fits perfectly to complement any Japanese meal!
| Suggestions to Combine |
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