Cucumber, carrot & wakame (seaweed) salad

This is a refreshing Japanese salad with a pickled dressing that can be served on the side with other dishes. 

Ingredients:

1 cucumber

2 large carrots (peeled)

2 tbsp dried wakame seaweed

For the dressing

100ml rice vinegar

3 tsp sugar

Half tsp salt

Instructions:
1. Put all the ingredients for the dressing in a clean empty jam jar or a small lunch box. Secure with a lid and shake the dressing a few times to allow the sugar to dissolve into the rice vinegar. Set aside.

2. Place the dried wakame seaweed in water for about 10 minutes and then drain on kitchen towel.
 
3. Cut the cucumber in half. Use a tablespoon to take the seeds out of the middle of the cucumber. Slice the cucumber into bite size pieces.
 
4. Use a peeler or grater to finely slice the carrots.
 
5. Place all ingredients in a large salad bowl.


6. Pour the dressing over the ingredients and mix well. Leave in the fridge for 20 minutes before serving.

Edamame hummus

 
This recipe is a healthy lunchbox filler or an easy party food.

Ingredients:
200g edamame
1 tbsp sesame seeds
2 tbsp olive oil
Half tsp sesame oil
Half clove garlic
Juice of 1 lemon
2 tbsp water
Freshly ground salt and pepper (to season)

You'll need:
Pestle and mortar
Blender

Instructions:
1. Toss the sesame seeds on a roasting tray and place in a pre-heated oven for about 5 minutes.

2. Using a pestle and mortar, grind the hot sesame seeds until most of the seeds are cracked and ground.

3. Place the frozen edamame in a saucepan of boiling water, reduce the heat and simmer for a few minutes. Then drain.

4. Remove the edamame beans from the outer pod by using your fingers to gently squeeze the beans out of the pod. Remember you can't eat the outer pods!

5. Place all the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.

6. If you think the mixture is too dry then add a little more olive oil or water.

Tips:
- To add a little spice to this recipe add cayenne pepper or Japanese seven spice (nanami togarashi).
- This hummus goes really well with toasted pitta bread, carrot or celery sticks.

Homemade Vegetarian Furikake Recipe

During the Christmas holidays my friend came home from Japan with her three children and stayed with us for a few nights. On the first morning of their stay I asked the kids what they wanted for breakfast and they said rice and furikake!! Furikake is a mix of dry ingredients that Japanese people love to use to season rice. I didn't have any furikake in the house so I made this recipe with ingredients I had in the cupboard. You can buy furikake in Asian markets but I like to make my own as I can control the amount of salt and sugar and avoid MSG.

For this recipe, I'm using milled Irish dillisk which is made by an Irish company called Sea of Vitality. They have a great selection of seaweed products including the milled dillisk, ground kelp and a bread mix with seaweed.  I also use this milled dillisk for soups, stews and bread recipes. 

Ingredients:

8 tsp milled dillisk (dulse)

8 tsp black sesame seeds

8 tsp white sesame seeds

Freshly ground sea salt (to season)

Instructions:

1. Put all the ingredients in a bowl and mix well. 

2. Put in air tight container (e.g. empty jam jar).

3. It can be used as it is. Simply sprinkle over rice or add to other dishes/ salads.

Tips:

- You can use other dry ingredients for the furikake mix such as dry nori flakes, bonito flakes etc.

- Furikake can be sprinkled over a bowl of rice or onigiri (rice balls). It can also be mixed with breadcrumbs for coating fish and chicken.

Japanese street food recipe - chicken karaage

There are lots of festivals (known as matsuri) celebrated in Japan throughout the year and at each festival you'll find popular Japanese street food including takoyaki (grilled octopus balls), yakisoba (fried noodles), okonomiyaki (Japanese style pancake), ikayaki (fried squid) and chicken karaage (Japanese fried chicken). At this time of year, the Obon festival takes place which is celebrated to honor the spirits of the dead. Here is my simple chicken karaage recipe to celebrate the Obon festival.

You can use chicken breast or chicken leg and thigh for this recipe. I prefer using chicken leg and thigh as it's much cheaper and tastier. Ask your butcher to remove the skin and bone and then just cut into bite size pieces.

Ingredients:
2 chicken leg and thigh or 2 chicken breast (boneless, skinless and cut into bite size pieces)
2 tbsp sake
2 tbsp soy sauce
1 tbsp grated ginger
Potato starch or cornflour (to coat the chicken pieces)
Vegetable oil (for frying)
Black or white sesame seeds (optional to decorate)
Few wedges of lemon (optional to garnish)

Instructions:

1. Mix the sake, soy sauce and grated ginger in a medium size bowl. 
2. Put the chicken pieces in the marinade and stir to make sure the chicken pieces are evenly covered in the marinade. 
3. Leave in the fridge for about 20 minutes or a few hours (the longer the chicken is left in the marinade the tastier and more tender the meat will be). 
4. Drain the marinade from the chicken pieces and pat with kitchen towel to remove the excess marinade.
5. Place the potato starch or corn flour on a large plate and generously coat the chicken pieces.
6. Heat the oil to 170 degrees Celsius and fry for about 5 minutes until the chicken is cooked through and a nice golden brown colour. 
7. Arrange the chicken pieces on kitchen towel to absorb excess oil.
8. Serve with lemon wedges, wasabi mayo or sesame seeds.

TIPS:
- If you like you can leave the skin on the chicken pieces.
- To check the oil temp drop a bit of potato starch into the saucepan if it drops to the bottom and immediately rises then the oil is hot enough. If you notice that the chicken pieces are starting to brown too fast then the oil temp is probably too hot.
- Do not overcrowd the saucepan or the temp of the oil will reduce.

OTHER INFO:

- Check to see what Japanese festivals are in your area every year to get a chance to try Japanese street food. There is a Hanami festival in Dublin every year with a great selection of Japanese street food. Click here for more details.

JAPANESE KALE DONBURI RECIPE

If you feel like you've had enough burgers and sausages on the BBQ and need a break from meat here is the perfect recipe that will help you detox. Kale is growing in popularity and is a well known superfood with detox properties. I eat meat but there are times when I like to take a break from it and eat vegetarian dishes like this.

Serves 2

INGREDIENTS:
2 x portions of boiled rice 
100g kale, washed
2 cloves of garlic (peeled and finely diced)
Juice of half a lemon
Vegetable oil and olive oil (to fry)
Salt & pepper (to season)

INSTRUCTIONS:

1. Cut the thick part of the stem from the leaves.
2. Roll the leaves into a bunch and cut into thin ribbons.
3. Pour 1 teaspoon of vegetable oil and 1 teaspoon of olive oil onto a frying pan.
4. Turn the heat to medium and toss the garlic on the pan cooking until you start to get a nice aroma from the garlic (do not brown). 
5. Season the garlic infused oil with salt and pepper.
6. Add the chopped kale and reduce the heat to medium-low.
7. Pour the lemon juice over the kale.
8. Stir and fry until the kale is bright green all over. 
9. At this point, take the kale off the hot pan as it will continue to cook. 
10. Serve on top of a bowl of rice or as a side to a main dish.

NUTRITIONAL INFO ABOUT KALE:

• Strong cancer protection properties. 
• Helps the body detox and lower cholesterol.
• Contains high levels of vitamin A, C, K & B6.
• Also contains high levels of calcium, magnesium, fibre & iron.

TIPS:

• Do not overcook the kale in order to retain the nutritional value.
• Adding lemon juice to the kale enhances its nutritional value.
• Garnish with pine nuts or almonds.
• Serve with a fried egg, bacon or frozen prawns. 

MY JAPANESE RECIPE TWIST: LOTUS ROOT CHIPS/ CRISPS

Like most Irish people I love eating crisps. These homemade lotus root crisps are a healthy substitute. I've even convinced my toddler that they're just as tasty as crisps. You can find lotus root in most Asian markets.

INGREDIENTS:

A mix of vegetable oil and sesame oil at ratio of 3:1 (for frying)

1 large fresh lotus root (about 1lb)

1 tsp vinegar or a generous squeeze of lemon juice

Salt and pepper (to season)

INSTRUCTIONS:

1. Peel the lotus root and finely slice using a sharp knife or mandolin.

2. Add 1 teaspoon of vinegar to a bowl of water.

3. Place the sliced lotus root in the bowl of vinegar water for about 5 minutes. This will stop the lotus root from browning.

4. Pat dry the lotus root using paper towel.

5. Heat the oil to 170 degrees Celsius in a saucepan on medium to heat. To check if the oil is at the right temperature just place one of the lotus root slices in the oil and if it pops to the top of the oil then it's at the right temperature.

6. Fry the lotus root in the oil until they turn a nice golden brown colour.

7. Place on kitchen towel to absorb excess oil. Season with salt and pepper. 

WHY NOT:

Serve as a side with steak or fish.

Goes really well with beer or wine.

JAPANESE SNACK: EDAMAME - SOYA BEANS IN A POD

Edamame is one of my favourite Japanese snacks. You can buy them frozen in some supermarkets and most Asian markets. They're full of nutrition and relatively cheap to buy.

To cook:

Put them in a saucepan of boiling water for only a few minutes, then remove from the water and season with salt. 

How to eat:

Using your fingers or teeth pop the soya beans out of the pod and eat. Do not eat the outer pod. 

Tips:

They are a healthy substitute for crisps and go really well with beer/wine. 

JAPANESE SWEET POTATO CHIPS RECIPE WITH WASABI MAYO

I mentioned in a previous post that I’m always looking for foods that help asthma since my little boy was diagnosed with asthma this year. Sweet potatoes can help diseases related to inflammation such as asthma and also chronic diseases like cancer and heart disease. It's worth including them as part of your weekly diet as they're filled with nutrional benefits.

This recipe is a quick and healthy way to eat sweet potatoes as a snack or as a side dish to a main meal.

INGREDIENTS:
1 large sweet potato, about 400g (peeled and cut into chips)

2 tbsp vegetable or rapeseed oil
Freshly ground salt and pepper for seasoning 
Nori (optional to garnish)
Wasabi mayo (optional for dipping sauce)

 

INSTRUCTIONS:

1. Preheat the oven to 180 degrees Celsius.
2. Place the sweet potato chips in a roasting tray and use your hands to coat in the oil and then season with freshly ground salt and pepper. 
3. Spread the chips out in a single layer so they cook properly and won't stick together.
4. Cook for about 30 minutes (depending on the thickness of the chips) in the oven until the chips are cooked through.

TO MAKE WASABI MAYO

Mix the mayo and wasabi together until you get a nice green mayo. Add more or less wasabi depending on your liking. I usually add 1tsp of wasabi to every 2 tsp of mayo.  

NOTES: 

Wasabi is made from the root of the wasabi plant. It has a similar taste to hot mustard and is regularly used in Japan. It is best known for being served on the side with sushi. If you can't find wasabi for this recipe (big supermarkets like Tesco and Superquinn stock wasabi) then Hellman's recently launched Hellmann's wasabi mayonnaise.

Click here to see my recipe on Japanese style fish & chips

JAPANESE COLESLAW RECIPE WITH DAIKON AND CARROT

Since my son was diagnosed with asthma I've tried to research what kind of foods might help his asthma. A healthy and well balanced diet should definitely be part of his overall asthma treatment plan. However, I read various articles that mentioned the possible link between two Asian vegetables and the improvement of respiratory related illnesses such as asthma. These vegetables are lotus root (renkon in Japanese) and mooli (daikon in Japanese). They're part of the Japanese diet and recently have become available in the West. I buy these vegetables in my local Asian market and sometimes I can find them at my local farmer's market. It's worth mentioning that these vegetables not only aid respiratory related illnesses but also have an endless list of associated health benefits including anti cancerous properties.

Mooli - daikon

Lotus root - renkon

Daikon is a white radish that can be used for juices, salads, soups, stews etc. Here's a simple recipe of mine using daikon. 

JAPANESE COLESLAW WITH DAIKON AND CARROT

INGREDIENTS:

100g daikon (peeled and roughly grated)

100g carrot  (peeled and roughly grated)

2 tbsp mayo

1 tsp rice vinegar

1 tsp soya sauce

Salt and pepper (to season)

Black or white sesame seeds (to garnish)

INSTRUCTIONS:

1. Mix the mayonnaise, rice vinegar and soya sauce in a large bowl.

2. Add the grated daikon and carrot and mix well.

3. Serve with sesame seeds sprinkled on top (optional)

NOTES:

- If you don't have rice vinegar and soya sauce at home just add mayonnaise, fresh lemon juice and salt & pepper instead. 

- Click on the links below to see my other lotus root recipes:

Sauteed lotus root and carrot
Lotus root and seaweed salad

JAPANESE GARLIC PRAWNS WITH BROWN BREAD RECIPE

Now that my little boy eats bread almost every day I decided to start making my own at home as I can't help thinking about the amount of salt and preservatives in bread that I buy in supermarkets.  I wanted a recipe that was quick and easy to follow so I used Nessa Robin's brown bread recipe. I made the bread mix within 5 minutes and then just put it in the oven. Nessa has a blog called Nessa's family Kitchen (www.nessasfamilykitchen.blogspot.com) and it's one of my favourite blogs. Next month she will release her first cookbook called Apron Strings which I'm looking forward to buying.

Here's my recipe for garlic prawns which go really well with brown bread and a wedge of lemon. 

 

INGREDIENTS:

4 large garlic cloves (peeled and finely diced)
10 king prawns
Pepper
Soya sauce

Vegetable oil for frying

Few lemon wedges

INSTRUCTIONS:

1. Heat vegetable oil on a non-stick frying pan on medium/ high heat.

2. Add the garlic and fry until you start to get a nice smell from the garlic (do not fry until the garlic turns brown).
 
3. Toss the prawns onto the frying pan and lightly season with pepper.

4. Once the prawns are cooked drizzle a little soya sauce over the prawns and then take the frying pan off the heat and stir.

5. Place on a serving dish with a wedge of lemon and some brown bread. 


TIPS:
If you are lucky enough to have large king prawns for this recipe then you may need to add a little more garlic as I used medium sized prawns for this recipe. It really depends on how much you love garlic!

JAPANESE FOOD REVIEW: SNACKS

Here are some of my favourite Japanese snacks which you can now find in supermarkets, Asian markets and health stores. These snacks go great with beer (especially ice cold Asahi beer) or wine. I usually serve these when I'm entertaining at home and they're always a hit! 

I bought these snacks in Superquinn, Tesco and Holland & Barrett. 

Japanese Rice Crackers

Wasabi peanuts

Edamame Beans

Seaweed Peanuts

Wasabi Peas

GARLIC FRIED RICE TOPPED WITH A FRIED EGG

This is one of my favourite quick and healthy recipes. You only need three basic ingredients (garlic, egg and rice) to make this dish so it's perfect when the fridge is practically empty and you don't have much time to cook. 

Ingredients:

Bowl of cooked white rice (any type of rice)

2 cloves of garlic (peeled and grated)
1 egg (free range/organic preferably)

Vegetable oil (for frying)

Sesame oil (optional to season)

Soya sauce(optional to season)

Nanami togarashi (Japanese seven spices) or a mix of any of the following - salt, pepper, paprika, sesame seeds (black or white), bits of nori seaweed.

Instructions:
Garlic Fried Rice

1. Heat the vegetable oil on medium to high heat in a heavy based saucepan and add the grated garlic.

2. Fry the garlic for a minute or less (do not brown)

3. Add the cooked rice and mix with the garlic for about 1 minute.

4. Drizzle a little sesame oil over the rice and stir. 

5. Pour a little soya sauce evenly over the rice and stir quickly. Then take off the heat.

Fried Egg

1. Heat 1 tablespoon of vegetable oil in a non-stick frying pan on medium to high heat. 

2. Crack in the egg and fry until the white is cooked but the yolk is still soft. 

2. Toss the rice on a warm plate and place the fried egg on top. 

9. Sprinkle the egg with nanami togarashi or any of the alternative spices listed in the ingredients above. 

  

PUMPKIN (KABOCHA) & PEA RICE

Prep time 15 minutes

Cooking time 30 minutes

Serves 4

INGREDIENTS:

320g Japanese rice (or other type of rice), uncooked
Sesame oil, for frying
Thumb size piece of fresh ginger, finely diced
2 x garlic cloves, finely diced

200g pumpkin, peeled and cut into 1/2cm cubes

100g fresh or frozen peas

INSTRUCTIONS:

1. Cook rice (please click here to see my post on how to cook Japanese rice).

2. Pour 1-2 tsp of sesame oil on a frying pan and turn the heat to medium. When the oil is hot add the garlic and ginger. Slowly cook for a few minutes on low/ medium heat.

3. Add the pumpkin cubes and continue to cook for another few minutes.

4. Season with salt and pepper. 

5. Turn the heat to medium/ high and add a few tbsp of water to allow the pumpkin to cook faster. When the water has almost reduced turn the heat to low/medium.

6. Add the peas, stir and continue to fry for a few more minutes.

7. In a large saucepan mix the hot cooked rice and pumpkin mix together and drizzle 1-2 tbsp of soya sauce evenly over the rice.

HOW TO EAT:

You can eat this dish as a main course or a side dish served with other dishes.

TIPS:

Try not to add too much soya sauce as it will over power the rest of the flavours.

WHY NOT:

Add king prawn or shrimp to this dish.

Healthy Japanese Spinach Salad Recipe: Ohitashi Horenso

A traditional Japanese meal consists of rice, fish or meat, soup and then side dishes called okazu. These delicious okazus take little time to prepare once you have the basic ingredients. I find this recipe a great way to use leftover vegetables in the fridge. One of my favourite toppings for this side dish is sesame seeds but I also love garlic and ginger fried in sesame oil. I'd love if you'd share your favourite topping with me once you've tried this recipe!

Prep time: 5 minutes

Cooking time: 1 minute

Ingredients:
Bunch of fresh spinach, washed 
Salt (pinch of salt)
Soya sauce
Sesame seeds (optional for topping)
Bonito flakes (optional for topping)

Instructions:

1. Blanch the spinach in salted boiling water for less than 1 minute.

2. Remove from the water and drain in a colander. Use your hands to gently squeeze any excess water.

3. Place the spinach leaves in a serving bowl as they are, or alternatively shape the leaves with your hands into a roll and cut as shown in the picture above.

 

4. Lightly drizzle soya sauce over the spinach.

5. Sprinkle sesame seeds or bonito flakes over the spinach.

How to serve:

Goes really well as a side dish with boiled rice.

Tips:
- Depending on the type of spinach it may take less or more time to cook.

- To make perfectly rolled spinach rolls use a sushi mat to form a nice firm spinach roll.

Why not:

Finely chop garlic or ginger, fry with sesame oil and use as the topping.

HALLOWEEN - ROASTED PUMPKIN SEEDS

This recipe is perfect to use when you have leftover pumpkin seeds during Halloween and the pumpkin season. Pumpkin seeds are full of nutritional benefits and not surprisingly a popular healthy snack in Japan. 

Japanese people don't celebrate Halloween however they have a Buddhist celebration called O-Bon (Festival of Souls) which is celebrated in July or August for three days. During this time they return to their hometowns as they believe that the souls of their ancestors will return home at this time. They welcome their ancestors home by placing lanterns outside their houses and offering food to them. 

Ingredients:
Leftover pumpkin seeds from one large pumpkin 
Rapeseed oil/ Vegetable oil

Seasoning options
1. Freshly ground salt & pepper
2. Cayenne pepper
3. Nana togarashi/ Shicimi togarashi (Japanese mixed seasoning available in Asian markets)

Instructions:
1. Wash the pumpkin seeds in water removing any pulp attached to the seeds.

2. Dry the pumpkin seeds using kitchen towel.

3. Season with a small bit of oil and your preferred seasoning option listed above. 

4. Place the seeds evenly on a baking tray in a preheated oven (150°C) for about 40 minutes when the seeds have a nice golden brown colour.

How to eat?
Serve as fingerfood at a party or eat as a healthy snack instead of peanuts or crisps.

Tips:
1. Try not to overcook the seeds as they will become hard and won't taste great.

2. Store in an airtight container for up to 5 days.

Why not:
Add the pumpkin seeds to a salad or rice. 

Japanese Rice Balls Recipe - Onigiri

Now that the children are back to school I started to think about the challenge that faces parents to pack a healthy and appetizing school lunch for their children. In recent years, schools have started to play a role in encouraging parents to pack healthy lunches by not allowing children to have sugar filled snacks as part of their lunch. My sister actually mentioned in passing the other day that her son's school gives awards for the best packed lunch!

Japanese rice balls called onigiri in Japanese are a popular lunchbox filler in Japan. So if you're stuck for ideas when packing your children's lunch or your own lunch for work then try these easy to make and very healthy rice balls! Since Japanese rice is very sticky the rice balls won't fall apart so it's easy to eat these with your hands. You can wrap them in cling film in your lunchbox so that they keep their shape and stay fresh.  

The recipe below is very basic using only rice and seaweed with some seasoning on top but you can add whatever fillings you like in the middle or mix the filling with the rice and then shape the rice ball. Tuna mayo is a popular filling for rice balls and generally liked by most people.

Ingredients:
Japanese sushi rice (320g uncooked)
Pinch of salt  
1 Nori sheet (roasted seaweed)
Dried shiso leaf (optional for seasoning)
Roasted sesame seeds (optional for seasoning)

Makes 6-8 rice balls

Instructions:
1. Cook rice (please click here to see my post on how to cook Japanese rice).

2. Fill a small bowl with cold water and then add the salt. Use this water bowl to coat your hands before you start making the rice balls. I tend to use sushi rice seasoning to coat my hands if I have the ingredients and time, click here to see how to make sushi rice seasoning.

3. Coat your hands in the seasoned water and take a handful of warm rice. Start to shape the rice into a oval or triangular shape. Make sure you hands are firm when shaping the rice to ensure that the rice ball won't fall apart.

4. Place a sheet of nori on a chopping board. Cut off a small piece of nori and wrap it around the bottom of the rice ball as shown in the picture above. 

5. Sprinkle dried shiso leaf or sesame seeds over the rice ball.

How to eat:
Eat with your hands like a sandwich.

Tips:
1. Don't try to shape the rice ball when the rice is hot as you'll burn your hand!

2. Don't put the nori on the rice until you're ready to eat it if you like the nori crispy.

3. Only use Japanese sushi rice as the rice has to be sticky to make rice balls.

Why not:
Cover the rice ball completely in nori if you like the taste of nori.

Japanese Style Fried Rice Recipe

Although fried rice is traditionally a Chinese dish it is extremely popular in Japan. If you want to use leftovers in the fridge this is a great way to do just that. This is a basic fried rice recipe adding just egg and spring onion, however you can add a cup of your favourite seafood, meat or vegetables cut into small pieces.

Prep time 5mins
Cooking time 5mins
Serves 4 

Ingredients: 
Japanese rice 320g (uncooked)
Rapeseed oil (for frying)
2 eggs (beaten) 
Spring onion (two stalks cut finely)
Salt (to taste)
Soya sauce (to taste)
Sesame oil (to taste)

Instructions: 
Most of the time I use leftover rice to prepare this recipe. Please click here to see my post on how to cook Japanese rice if you need to make the rice from scratch. You can use other types of rice apart from Japanese rice for this recipe. However, my instructions on how to cook rice apply to Japanese rice only.
1. Add rapeseed oil to a heavy based saucepan on medium heat. To check if the oil is hot enough scrap a thin line of beaten egg across the saucepan using chopsticks or a spatula. If the egg cooks straightaway then the saucepan is hot enough.
2. Pour the beaten egg into the saucepan and using a spatula cook in the same way as scrambled egg. Once the egg is cooked (try not to overcook the egg) remove from the saucepan and transfer to a small clean bowl. If there is some egg stuck to the saucepan then wash or wipe clean.
3. Pour more rapeseed oil into the saucepan and return the heat to medium. Once the oil is hot add the spring onion and cook quickly for a minute and then add the rice. Use a spatula to turn the rice getting rid of any lumps.
4. Toss the cooked egg into the saucepan and mix with the rice and spring onion.
5. Season with salt and soya sauce and continue to stir for less than a minute.
6. Finally, sprinkle sesame oil over the dish and stir again for a minute or less making sure not to overcook as this can easily happen. 

How to serve: 
The rice is now ready to serve as a main dish or as a side dish with other dishes. 

Tips:
Add a cup of your favourite seafood, meat or vegetables cut into small pieces to
turn this dish into a main course.

Why not:
Cook this dish when you have leftover rice to avoid waste!

Kinpira Renkon - Sautéed Lotus Root and Carrot

I decided to post this recipe because I'd love to see more people eating lotus root. Lotus root is very popular in Asia however most Irish people are not familiar with this vegetable. Although it's relatively difficult to find in supermarkets in Ireland many Asian markets have started to stock fresh lotus root. I bought this one in the Asian Market on Drury St in Dublin. 

Lotus root (renkon in Japanese) is a vegetable that has amazing health benefits. It's low in calories, aids digestion, increases energy levels, helps treat lung related illnesses such as asthma and lots more! Lotus root like other vegetables can be cooked in a variety of ways. In Japan it's often added to salads, soups, stews, fried dishes, tempura etc.

If you can't find lotus root for this recipe then try to replace it with another vegetable or seaweed to go along with the carrots and use the same seasoning to enjoy a traditional Japanese sautéed vegetable dish. 

Prep time: 10 mins
Cooking time: 15 mins

Ingredients:
1 tsp vegetable or rapeseed oil
1/2 tsp sesame oil
300g Lotus root (peeled and thinly sliced)
1 Carrot (peeled and thinly sliced into strips)
1 tbsp sake
1 tbsp soya sauce
11/2 tbsp mirin
1 tsp roasted sesame seeds (to garnish)

Instructions:

1. Place the lotus root in a bowl of cold water for about 10 minutes to get rid of the bitterness and the excess starch. 
2. Drain and dry in kitchen towel.
3. Heat the oils in a heavy-based saucepan or frying pan on high heat for a minute or so.
4. Turn the heat down to medium-high, add the lotus root and carrots and fry for about 10 minutes.
5. Pour the sake over the vegetables, stir and fry for about 1 minute.
6. Add the soya sauce and mirin, stir and fry for a few minutes.
7. Remove from the heat.

How to eat:

Serve as a side dish on a small plate with sesame seeds sprinkled over the dish.

Tips:

1. Store it in an airtight container in the fridge and eat it the next day or a few days later (it tastes even better!!).

2. Make homemade lotus root chips using any leftover lotus root.

Why not:

Use the same seasoning but different vegetables if you can't source lotus root.