Recipe: Yummy Shio Koji Lotus Root

Recipe: Yummy Shio Koji Lotus Root Delicious, fresh and tasty.

Shio Koji Lotus Root. Shio Koji adds slight sweetness and depth to this crunchy veggie dish. cookpad.japan. Shio Koji Lotus Root A healthy quick fix full of fiber. Shio Koji adds slight sweetness and depth to this crunchy veggie dish.

Lotus root can be easily prepared by slicing it into pieces of the desired shape and size.

Japanese people often like to present it as thin slices..

Shio koji is a versatile Japanese ingredient used to add depth and flavor to many dishes.

You can have Shio Koji Lotus Root using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Shio Koji Lotus Root

1. Prepare 150 g of lotus root.

2. Prepare 1 of carrot.

3. You need 1 tbsp of ginger.

4. Prepare 2 tsp of shio koji.

5. It’s 1 tbsp of sake.

6. It’s 1 tbsp of roasted black sesame.

7. You need 2-3 of spring onion.

8. It’s 1 tbsp of roasted sesame oil.

9. You need of dried bonito flakes "Katsuobushi" (optional).

You can easily make shio koji yourself using rice koji, which is easier to find.

Add lotus root slices, konbu, beet powder and shio koji and mix well.

Once the marinade is cool enough, pour over the vegetables and mix gently.

Transfer everything to lidded mason jars, ensuring that the vegetables are submerged under the marinade.

Shio Koji Lotus Root instructions

1. Peel the lotus root, slice it in 5mm width, cut in halves and soak in bowl of water. Halve the carrot then slice thinly. Peel and finely chop the ginger. Chop the spring onion..

2. Heat the sesame oil in a pan in mid heat, add ginger and fry till the fragrance comes out. Add drained lotus root and carrots and fry..

3. Add sake once the vegetables are cooked, let the alcohol evaporate then remove from heat. Add shio koji and sesame seed and mix well..

4. Serve on a plate and sprinkle the spring onion and bonito flakes on top..

Store jars in the fridge, and let the flavours mature for at least a few days.

Shio Koji (塩麹, 塩糀) is a natural seasoning that we use to marinate, tenderize, and enhance the umami in foods.

It's made of just a few simple ingredients: salt, water, and rice koji..

Kinpira Renkon (Japanese Lotus Root Stir Fry) きんぴら蓮根.

We have revealed that koji and related Japanese fermented foods and drinks such as amazake, shio-koji, unfiltered sake and miso contain abundant glycosylceramide..