Easy and delicious! Great for bento and snacks ◎ 3 recipes for fresh and crunchy lotus root

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Hello. I am Ayumi Nakaganji, a chef.

The lineup of vegetables in supermarkets is now such that we are heading towards autumn and winter.

This time, we have a recipe for lotus root, which is in season from September to December. It's so delicious that you might wonder, "Is there anyone who doesn't like it?"

Because its holey appearance is reminiscent of the phrase "seeing into the future," it is also used in New Year's cuisine as an auspicious ingredient.

Although each day passes by in a flash, I would like to introduce this lotus root to you while eating it and looking forward to at least the end of the year.

1. Healthy chicken breast "Chicken meatballs with lotus root and shiso"

The texture of the minced meat and the flavor of the grated meat are great. Also recommended for bento lunches.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Lotus root・・・100g
Minced chicken breast・・・150g
Perilla leaves・・・6 pieces
A Salt・・・1/2 teaspoon
A Sugar...1/3 teaspoon
A Ginger (juice)・・・1/2 teaspoon
A. Potato starch...1/2 tablespoon
Salad oil...appropriate amount
Ponzu sauce・・・appropriate amount
Yuzu pepper... appropriate amount

<How to make>

(1) Peel the lotus root, grate half of it, and chop the other half into 5mm cubes. Finely chop the shiso leaves and rinse them briefly in water.

(2) Add the minced chicken breast, lotus root from (1), A, and drained shiso leaves to a bowl and mix well.

(3) Add salad oil to a frying pan, shape (2) into desired shape, place on top, cover, and cook over medium heat to steam.

(4) Turn them over halfway through cooking, and when both sides are golden brown, turn off the heat.

(5) Place in a bowl and eat with ponzu sauce and yuzu pepper.

The photo shows 30g pieces shaped into round shapes. You should be able to make 7 to 8 pieces.

If you are putting it in a bento, you can add some yakiniku sauce before turning off the heat (4) to make it more flavorful. The crunchiness and sweetness of the lotus root, and the flavor of the shiso leaves will leave you wanting more.

It is best to use lotus root with larger nodes rather than smaller ones!

2. "Pickled lotus root in sweet vinegar" is a great palate cleanser or to have in your lunch box

This crunchy lotus root pickled in sweet vinegar is a great idea to have in the corner of your bento. It's also recommended as a palate cleanser for meat dishes, or on top of white rice in your bento. White rice soaked in a little sweet vinegar is delicious. For this, use a small lotus root, like the first node with a bud at the tip.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Lotus root・・・150g
A Rice vinegar・・・60ml
A Water・・・60ml
A Sugar...3 tablespoons
A Salt・・・1/3 teaspoon
A Dashi soy sauce・・・1/2 teaspoon
A. Sliced chili peppers... appropriate amount

<How to make>

(1) Wash the lotus root thoroughly, peel it with a peeler if the skin bothers you, and slice it into thin rings with a slicer. Heat A in a small saucepan for about 5 minutes (without boiling), then turn off the heat.

(2) Boil water in another pot (not included in the recipe), add vinegar (not included in the recipe) and lotus root, and boil for just under a minute until the lotus root becomes translucent.

(3) Place (2) in cold water to remove the slime, then drain in a colander and dry thoroughly with kitchen paper.

(4) Place (3) in a container, add the warmed A, and store in the refrigerator.

Feel free to add more or less sugar to your liking!

3. You won't be able to stop eating! "Crunchy Lotus Root and Cod Roe Salad"

A crispy salad made with fresh lotus root. Also recommended for filling up your lunchbox.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Lotus root・・・150g
Tarako・・・1 tablespoon
Mayonnaise...1 and 1/2 tablespoons
Vinegar...1 tablespoon
Salt...a little
Black pepper...a little

<How to make>

(1) Wash the lotus root thoroughly. If the skin bothers you, peel it with a peeler and slice it thinly using a slicer.

(2) Boil water in a pot (not included in the recipe), add vinegar and (1), and boil for just under a minute until the lotus root becomes translucent.

(3) Place (2) in cold water, drain thoroughly with paper towels, place in a bowl, and mix with cod roe and mayonnaise.

(4) Season with salt and serve on a plate. Sprinkle with black pepper.

Small, round lotus roots with buds at the tip have little fiber, making them soft and crunchy. This part can be quickly boiled and eaten, so we recommend using small lotus roots for both "lotus root pickled in sweet vinegar" and "cod roe salad."

Don't forget to add vinegar when boiling to make them even crispier!

Please try making this dish using lotus root, which is in season. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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