Lotus Root is a magical food. It brings us the joyful surprise of different flavors and texture. And it’s a super beauty food. Have you thought of that this macho looking root can make you pretty n’ healthy?
While Lotus Root has been used for cooking for centuries, is also known as an ingredient of Eastern medicine in Asian countries.
Lotus root is full of fibers which help your digestive systems clean from cancer causing materials and your blood pressure under control. It also calms inflammation like upper stomach upsetting and bleeding, and coughing.
Now, why do I call Lotus Root a beauty food? Most importantly, it warms your inner body. If your core isn’t warm enough, all the circulation goes wrong, and body stores unnecessary fat.
Lotus Root contains minerals and very strong vitamin C, keeps your immune system high and skin clean.
You feel like you should eat it, do you? Let’s get cooking!
Lotus Root becomes completely different food depends on how to heat it; Stir flying, simmering, steaming. In my recipe here, I will introduce steaming Lotus Root balls. This is my favorite way, because they magically turn shiny, bouncy, and chewy!
Lotus Root Veggie Balls in Japanese Style Broth
(Vegan, Gluten Free, Additive Free)
- 1 Large or 2 Small to Medium Lotus Roots
- 6 Shitake Mushrooms
- 1/4 Cup of Asian Parsley (Chives are good alteration)
- 1/4 Tsp of Sea Salt
- 3 Cups of water
- 2 Inch long Dried Kelp
- A handful of Dried Anchovy
- A handful of Bonito Flakes
- 1 Tbsp of Sake
- 1 Tsp of Soy Sauce
- 1 Tsp of Sea Salt
- 3 Tbsp of Potato Starch
Do you want to save time for making the PERFECT JAPANESE BROTH? This is the best and my favorite pre-mixed dried “Dashi” (broth base). All the dried ingredients are finely ground and blended in perfect ratios. Surely and rarely, no additives.
- Prepare broth base. Soak kelp and anchovy in cold water at least for 1 hour.
- Wash and peel lotus roots. Soak them in vinegar water as soon as peeled, as tannins contained will make them turn pink. (It’s the source of anti-inflammation!)
- Dice shitake mushrooms.
- Chop Asian parsley.
- Grind lotus roots and add sea salts.
- Mix shitake mushrooms and parsley with ground lotus roots, shape them into small balls.
- Steam them for about 7~8 minutes depends on the size of steamer. Or, microwave for 4 minutes or so. When the surface of veggie balls turn shiny, they are ready.
- While veggie balls are steaming, turn the heat on kelp anchovy broth base.
- Right before it reach to the boiling, take kelp and anchovy out.
- When the broth is fully boiled, add bonito flakes, wait for 2 minutes, then take them out.
- Add sake, soy sauce, sea salt. Taste and adjust as you like.
- Dissolve potato starch in 3 tbsp of cold water.
- Pour into boiling broth as constantly stir.
- When the broth turn slightly thick and smooth, turn heat off.
- Pour the broth over the steamed lotus root veggie balls.