I didn't know there was such a way to eat it! Two easy and delicious recipes featuring lotus root

Hello. I am Ayumi Nakaganji, a chef.

Lotus root, in season, has a different texture depending on how it is cooked. It is one of my favorite vegetables.

This time, we will introduce a recipe using lotus root.

Not only is it delicious, but it is also rich in vitamin C, making it a great food to have in the coming season when catching a cold is a worry. (※1)

1. Leave the seasoning to salted kelp "Chicken lotus root salted kelp burger"

It's easy to season using salted kelp, and the strong flavor makes it a great side dish for your lunchbox.

You can enjoy both the flavor of grated lotus root and the crunchy texture of sliced lotus root.

Image: Ayumi Chuganji

[Ingredients] (4 servings)
Lotus root・・・120g
A Minced chicken・・・150g
A Salted kelp・・・10g
A Salt and pepper...a little
A. Sugar... a pinch
Potato starch...a little
Salad oil... 1 teaspoon
Yuzu pepper (optional)...a little

<How to make>

(1) Wash the lotus root skin thoroughly with a scrubbing brush, etc., and cut into 8 thin slices 3 to 5 mm wide. Grate the remaining part.

(2) Add A and a small amount of grated lotus root to a bowl and mix well.

(3) Sprinkle potato starch on one side of thinly sliced lotus root.

(4) Divide (2) into 4 equal parts (approximately 50g each) and mold them into balls. Place the side of the lotus root (3) sprinkled with potato starch on the adhesive side and place the seeds in between.

(5) Add oil to a frying pan, place (4) in it, cover with a lid, and cook slowly on both sides over low-medium heat.

(6) Once both sides are browned, turn off the heat and place on a plate. Garnish with yuzu pepper if desired.

For minced chicken, use breast meat if you want a healthier dish, or thigh meat if you want it juicy. If the lotus root skin is thin, you can use it as is without peeling it. For grated lotus root, squeeze it lightly, not tightly.

It goes well as is, but it also goes well with grated daikon radish and ponzu sauce.

2: Lotus root is fluffy and sweet when cooked together with rice! "Western-style rice with salted salmon and lotus root"

The savory flavor of the grilled salmon and the sweet, fluffy lotus root go well together. The green olives also add a nice flavor, making this a recommended recipe for when you want to change up the taste of your usual rice dishes.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Rice・・・2 cups
Lightly salted salmon・・・2 slices
Lotus root・・・100g
Green olives...12 pieces
A White wine... 1 tablespoon
A Olive oil...1/2 tablespoon
A Salt... 2 pinches
A Consomme・・・2 teaspoons
Black pepper...appropriate amount

<How to make>

(1) Wash the rice and soak it for 30 minutes. Wash the lotus root thoroughly and cut it into bite-sized pieces. Grill the salted salmon on a fish grill, break the flesh into large pieces, remove any large bones, and cut the skin into small pieces.

(2) Put rice and A in a rice cooker, add water up to the 2-cup line and mix (if cooking in a pot, combine A and water and add 400ml). Top with lotus root and green olives and cook on normal heat.

(3) Once cooked, add the shredded salmon and mix well, then serve in a serving dish and sprinkle with black pepper.

The rice is lightly seasoned because the salmon is salty. If you feel it is not salty enough, sprinkle some salt on top. Green olives are also recommended for adding flavor to stews and other dishes, as well as to seasoned rice.

That being said, I had finally finished using up the silver salmon that I received as a return gift for my hometown tax donation, when by chance a woman sitting next to me at an izakaya recommended some other salmon to me, saying, "The return gifts here were delicious too!" So I decided to buy some, so it looks like I'll be continuing my association with salmon for a while longer.

What did you think? If you always end up cooking it the same way, please use this as a reference. Let's increase the frequency with which lotus root appears on the dinner table! (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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