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Categories:Viewed: 31 - Published at: 6 months ago
Ingredients
- 400 grams Lotus root
- 200 grams Prawns
- 1 Burdock root
- 1500 ml Water
- 1 less than 1/2 teaspoon Salt
- 100 ml Kombu based dashi stock
- 1 block Firm tofu
- 200 ml Young green scallion, chopped
- 1 Sesame oil
- 1 Yuzu pepper paste
Method
- Peel the prawns and devein.
- Grate the lotus root.
- Slice the burdock root thinly or shred finely.
- Fry the prepared prawns in sesame oil.
- After the colour of the prawns changes, add the burdock root and fry.
- Take Step 2 out of the pan and fry the grated lotus root in the same pan.
- After it starts to thicken, continue to fry and stir for about 2 minutes over low to medium heat.
- Return Step 2 into the pan and add water.
- After bringing to the boil, skim off the scum from the surface and cook for about 20 minutes.
- Add the konbu based dashi stock and tofu and bring to a boil.
- Taste and season with salt.
- Transfer to the serving dish, garnish with scallion and serve with yuzu pepper paste.
