A side dish recipe that goes perfectly with rice: "Lotus Root with Yukari and Cod Roe"
To those meeting me for the first time, and to those who are regulars,
welcome to my note.
I am Yoichi Honda, a culinary expert and nutritionist.
I create recipes for books, TV, newspapers, magazines, free papers, the web, dramas, and commercials.
I also work as an instructor for cooking classes. I've been doing this for about 15 years.
If you are a regular, please feel free to skip this part. Sorry about that.
This note is
a nearly daily recipe blog.
When you are vaguely wondering what to have for dinner
in your daily life, please come to my note.
You can look at today's post, or look at the whole thing, and if you think, "I haven't eaten this ingredient lately?"
I introduce side dishes that can be made quickly with almost anything.
The content is my home's "Tsukutoku" (make-ahead benefits).
You won't get tired of eating it every day. It's not exhausting.
Since the umami isn't overwhelmingly strong,
it's easy on the body. There are few seasonings. The cooking time is also short.
It's also a make-ahead dish, so if you make a batch,
you save time,
and the flavors meld, making it even more delicious. It's all gain.
Today, it's just one main ingredient.
There are four seasonings. Since it contains vinegar and Yukari (shiso seasoning),
it keeps quite well.
As the days pass, it will dye a deeper purple from the Yukari and vinegar.
A solid flavor with a double seasoning that goes great with rice.
Lotus root with Yukari and cod roe
<Ingredients> (Easy-to-make amount, 2-3 servings for a small bowl)
Lotus root: 1 large section, 200g
Cod roe: 1/2 sac, 50g
A (Vinegar: 1 tbsp, Shiso-flavored seasoning/Yukari: 1 tsp, Sugar: a pinch)
<Instructions> (Cooking time: 8 minutes)
1. Peel the lotus root with a peeler or similar tool, and slice it thinly using a mandoline slicer.
Soak in water.
2. Boil water, add the lotus root from step 1, and boil for about 2 minutes. Stir occasionally.
Drain in a colander, spread it out, and let it cool down.
3. Scrape the thin skin off the cod roe with a knife, and mix with A and the lotus root from step 2.
Point
Storage period: Place in a storage container and keep in the refrigerator for 4-5 days.
Coat the lotus root with the flavor of Yukari and the umami of cod roe.
Feel free to choose the thickness of the lotus root and adjust the boiling time accordingly.
You can cut it thick, into ginkgo-leaf shapes, or into sticks.
If you don't have a slicer, I think the cutting methods mentioned above are also good.
This time, I've sliced it thinly for a crunchy texture.
It's all a matter of preference, really.
That's it for the recipe.
Today is the release date for the book by announcer Junichi Tosaka.
I served as an instructor for this book.
Inside, I was in charge of the recipes, photography, and styling.
There was an interview about it, and articles about Mr. Tosaka are now online.
List.
◆TBS NEWS DIG
◆TV Asahi News
◆Sponichi
◆Daily Sports
◆Chunichi Sports
◆Nikkan Sports
◆Livedoor News
◆Sanspo
◆Tokyo Sports
I hope this reaches many people.
You can start cooking at any age,
you can stop anytime, and you can start again whenever you like.
Having a child and raising them becomes a reason to cook.
The same goes for caregiving.
People can change at any time.
Over these two years, I've seen Mr. Tosaka's humanity and the support of his family.
Supported by the editor and the writer, we covered 28 months.
Not everything is included in the book,
but back issues can also be viewed on the web.
That's all for today.
See you tomorrow. Take care, this was Yoichi Honda.
I would be happy if you could like and follow.
Have a great weekend.