If you are fascinated by Asian cuisine then grab your wok and strengthen your forearms because I’ve got a Japanese family recipe for you. All this recipe requires is lotus root. Lotus root is traditionally known as kamal kakdi and has high abouts of dietary fiber to boost digestion and aid constipation. Due to the rich potassium nature of this root crop, it also helps absorb excess sodium and increase the production of urine which prevents excess water retention. So if you are interested in weightloss, add glow to your skin and hair with its vitamin B and C, slay your stress and regulate your blood pressure then lets start slicing!
The preparation of ingredients takes me under 10 minutes, and the cook time takes about 10 minutes. If you like spicy, then add fresh chilli or dried red chillis at the end.
Ingredients
- Lotus Root, sliced thinly
- 3-4 cloves of garlic, minced
- 3 chillis, or your preference, sliced
Sauces (from left to right)
- Seasame oil, 胡麻油 (Gomaabura)
- Sanshu Mikawa Mirin, 三州三河みりん
- Dashi, 出汁, だし
Recommended equipment
- Wok (my recommended pan to use for all stir-fry related dishes and more)
Preparation
Normally when you buy lotus root at a Japanese, or Asian grocery, they will come as three potato-looking pieces in a packet. Since lotus root grows in muddy ponds, be sure to thoroughly wash its surface before you peel.
Afterwards, you may thinnly slice your lotus root then allow it to sit in water until it is cooked. This will prevent the lotus root from changing to a brown or blue color, and going off.
After the ingredients are prepared, you may add the seasame oil into a wok and allow it to heat up. The seasame oil will have a pleasant umami aroma. When this mell comes out, you may then add the garlic and allow it to simmer.
Once the garlic transforms into a light brown color, you may strain the lotus roof from its water and pour it into the wok pan.
If you have a strong forearm, bicep and tricep then great, because you will need these muscles in order to flip the ingredients in the pan without having to use a ladle or spatula. Using a scooping instrument will destroy the lotus root. The traditional method of “flipping the ingredients” in wok over high-heat will allow the heat to mix and circulate – keeping the shape of the lotus root, but also, the heat in the ingredients to cook evenly. If you do not have strong arms, then you better start lifting the barbell to gain the necessary strength to survive in the kitchen – click here for my strength training services.
Allow all the ingredients to simmer so leave it to fry over the heat. Then by smell and by sight (through practise), you will be able to identify when to flip the ingredients again.
Once the lotus root begins to glisten and change from the raw pale white to an off-white color, then you may add the chillis. By adding the chillis last, this will give that finishing kick of spice when you are eating this dish.
The lotus root will be done when some slices are translucent and through the smell.
If you enjoyed this spicy Japanese, and vegan-vegetarian-friendly dish, then let me know in the comments below!
Raine Baljak 