Vegan Japanese Cuisine: New Lotus Roots & UmeboshiPrep: 2 min Cook: 5~ min Servings: 2by Robert-Gilles Martineau133 recipes>
Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack with Japanese sake or shochu!
- Lotus root: 1 piece, 10 cm long. Choose it absolutely fresh and comparatively slender.
- Umeboshi: 2
- Shiso/perilla leaves: 2
- Japanese sake: according to taste and preferences.
- Soy sauce: according to taste and preferences.
- Rice vinegar: according to taste and preferences.
- -Peel and cut the lotus root into hin slices. Wash them 2 or 3 times in cold clean water.
- -In a pan heat some water to just before boiling point. Add some rice vinegar and cook the lotus roots in eat until they become translucent.
- Do not overcook them. Drain them thoroughly and put aside.
- -Take the seeds out of the umebshi and sieve the meat into a bowl. Add Japanese sake (or cooking sake) to make it into a thin liquid paste. add a few drops of soy sauce for seasoning. Taste. If it is too sour to your liking add some mirin/sweet Japanese sake.
- -Add the umeboshi to the lotus roots slices and mix well so as to cover all the lotus root slices surface.
- -Cut the shiso/perilla leaves in 3 first, then chopp them fine across.
- -Serve as in the picture, lotus root sliced mounted on top of each other and topped with chopped shiso leaves.
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