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
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.
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!