Alien's Day Out

Lotus Root Kabocha Jorim

| 8 Comments

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Here is the recipe for the lotus root banchan from my last blog post. It combines two of my favorite ingredients: crispy lotus root and soft kabocha. This makes a delightful side dish, and you can enjoy it while it is still warm or also cold. Everything gets marinated in this delicious salty-sweet sauce, and even after it’s all simmered, there’s a good amount of sauce to store the veggies in. I like to just pour a little of it over some rice~~ :) Yumyum!

Lotus Root Kabocha Jorim

1/2 kabocha, cubed
1/2 medium sized lotus root
2 medium potatoes, cut into bite-size chunks
1 dried spicy red pepper (optional, but adds a nice kick)
1 Tbs grapeseed oil

sauce ingredients
2 cups dashima stock (recipe here)
1/4 cup white wine matsul mirim
3 Tbs soy sauce
1 Tbs rice syrup
2 tsp sesame oil
dash black pepper

1. First, get all your ingredients chopped and ready. Chop the kabocha and potatoes into bite-sized cuts, and peel and slice the lotus root. Place chopped potatoes and lotus root in a bowl of water to remove some of the starch and prevent oxidization while you prepare the other ingredients (if you’re not going to start cooking right away, add a few drops of vinegar to the water to further prevent browning/oxidizing). In a separate small bowl, mix the sauce ingredients.

2. Fill a large pot with water and bring to a boil. Add the lotus root and potatoes and pre-boil them so they are about half-cooked. Since they take a little longer to cook compared to the kabocha, it’s best to boil them a bit first. After that, drain them in a colander.

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3. In the same large pot, heat the grapeseed oil and lightly fry the potatoes, kabocha, lotus root, and red pepper for about 2 minutes. Add the sauce mixture and simmer with the lid off. Every once in a while, spoon the sauce over the veggies.

4. Simmer until the sauce has reduced and infused into all the ingredients. Remove from heat and let rest a while before serving. This can also be kept in the fridge and enjoyed cold as a side dish. Enjoy!

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Feel free to leave a comment!

8 Comments

  1. Hi Mipa,
    May i know is Kabocha Jorim is Pumpkin?

  2. Yum! I’ve been meaning to try cooking with lotus root, and this has convinced me to put it on my shopping list. ^^ Thanks for sharing this recipe!

  3. I just drooled on my computer. Thank you for the recipe!

  4. The lotus root is something I’ve really been wanting to try… I’ve been kind of intimidated up until now with a recipe. Thank you so much for sharing! I loveeee kabocha so this would be a fun dish to try out!

  5. Hi Mipa unnie! May I ask you about the food name? It’s in the first picture, It seems like zucchinis, but i don’t know this snack name. Could you tell me what is it and maybe the recipe for skin? But the name is ok also, because I want to try make that one at home. Sorry for asking you this. Have a good day

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