Did you catch Annie’s Nine Things Every Food Blogger Needs? Let’s just say I almost feel like an imposter blogger. I routinely use the same table, placemat and bowls for my photos. Mostly that’s just how I eat and I like the blog to maintain a reality of my kitchen. The reality of someone with a full-time job and still manages to cook healthy, creative food.
With that being said, I have a handful of decorative dishes and it was nice to unearth them after moving. I bought these plates as a souvenir in Japan, so it would seem fitting to use it to plate a Japanese dish.
Wandering Asian markets leads me to new ingredients and lotus root is no exception. I flipped through The Japanese Kitchen which is structured by learning about each ingredient separately. With many local Japanese ingredients I have not even come across, it makes me want to see what else I could find in Toronto should I look hard enough.
Lotus root is slightly bitter, especially when raw, and thus it is recommended to peel and soak the vegetable in water to prevent discolouration, similar to potatoes. However, unlike potatoes, its intricate lattice network is unfolded.
Here, in this recipe, its soft structure is retained with a saute in a sweet/salty sesame marinade with mirin, tamari and toasted sesame oil. Pretty, indeed. Enjoy!
I am sharing this with Extra Veg.
Simmered Lotus Root (Renkon no kimpira)
From The Japanese Kitchen
2-2.5 cups lotus root, peeled and thinly sliced
1 tbsp toasted sesame oil
1 tbsp vegetable oil
2 tbsp mirin
2 tbsp soy sauce or tamari
1 tsp toasted sesame seeds
dash of chili flakes, optional (shichimi togarashi is recommended)
1. Soak the lotus slices in cold water for 10 minutes and drain.
2. In a large saucepan over high heat, warm both oils. Once hot, add the lotus root slices and cook until they become soft. Stir in the mirin, soy sauce/tamari and reduce heat to low. Simmer until the marinade has almost disappeared. Remove from heat, sprinkle with sesame seeds and shichimi togarashi prior to serving.