Lotus Root - Yonkun Jorim (Recipe
Lotus root : 7 oz (200 g)
Soy sauce : 4 tbs
Salad oil : 2 tbs
Sugar : 2 tbs
Sesame seed, roasted : 1 ts
1. Wash and peel the
lotus roots, then slice them about 1/4 inch thick.
2. Heat the salad oil
in a fry pan. Cook the lotus roots over medium heat.
3. Mix soy sauce with
sugar well. When lotus roots are almost done, add the mixed sauce.
4. Cover the lid of the pan. Boil the lotus roots down over low heat until they become glossy
and the mixed sauce dwindles away into almost nothing.
5. Transfer it to a
serving plate. Sprinkle roasted sesame seeds.
Stuffed Lotus Roots (Recipe
oz (250 g) lean boneless pork, minced or ground
|1 lb. (500g ) fresh lotus roots
oz or 2 1/4 cup (250 g) flour
tbsp soy sauce
salt, or to taste
|1 tsp. rice wine
cups (500ml) vegetable oil for deep-frying; uses about 5
ketchup or Worcestershire sauce
||1/4 tsp. MSG
the filling, mix the pork with the soy sauce, rice wine, scallions,
ginger, MSG(optional) and half a beaten egg white. Set aside.
2.Beat the remaining egg
white with the yolks and mix with the flour, salt, and enough water to
make a thick batter.
3.Cut the lotus roots
crosswise into 1/4 inch (5mm) slices. Divide the filling into portions,
and place a filling portion between two slices. Repeat until all the
lotus root is used.
4.Heat the oil in a wok
to about 350oF(175oC) , or until a small piece of
scallion green or ginger sizzles and moves about rapidly when tossed
into the oil. Dip stuffed lotus roots in the egg batter and add to the
oil. Deep-fry until golden brown, remove, and drain. Serve with tomato
ketchup or Worcestershire sauce for dipping.