This Asian soup recipe is a refreshing change from the humdrum—Kate Heyhoe
Crispy balls of deep-fried lotus root add crunch and texture to the rich taste of this konbu-flavored soup. Serve piping hot.
1 pound 2 ounces (500 g) lotus root, peeled and finely grated
2 teaspoons cornstarch
vegetable oil, for deep-frying
3-1/2 cups (800 ml) konbu stock (see page 98 of the book)
2 tablespoons soy sauce
1/4 teaspoon salt
2 tablespoons saké
4 or 5 stalks mitsuba or baby spinach, for garnish, optional
1. Place the grated lotus root in a colander to drain.
2. In a bowl, mix the lotus root and cornstarch, then form into about 12 bite-sized balls.
3. Heat the vegetable oil to 340-360 degrees F (170-180 desgrees C). Deep-fry the lotus-root balls until they turn golden brown.
4. Place the konbu stock, soy sauce, salt, and sake in a saucepan, and bring to a boil.
5. Divide the lotus-root balls between individual soup bowls, cover with the konbu stock, and garnish with mitsuba sprigs.
Lotus root turns a darker color after being sliced. Once sliced, it should be cooked immediately, or kept fresh in a bowl of water to which a few drops of vinegar have been added.
The Enlightened Kitchen
Fresh Vegetable Dishes from the Temples of Japan
by Mari Fuji
Hardcover, $24.95, 112 pages
Information provided by the publisher.
This page created March 2006
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