Japanese｜Mushrooms｜Pork｜Winter｜蓮根団子のみぞれ椀
Lotus Root Dumpling Soup with Grated Daikon
Special Junmai Sake "BESHI"
Lotus Root Dumplings in Grated Daikon Broth
Ingredients (Serves 2)
| Lotus Root | 150g ... Grate and squeeze out excess liquid to about 120g |
| All-Purpose Flour | 1/2 tablespoon |
| Salt | 1/4 teaspoon |
| Firm Tofu | 1/2 block ... Cut into 4 pieces and drain |
| Eringi Mushrooms | 50g ... Thinly sliced |
| Shungiku (Garland Chrysanthemum) | 1/4 bunch ... Blanch and cut into 4cm pieces |
| Sliced Pork Belly | 50g ... Cut into bite-sized pieces |
| Dashi Stock | 400cc |
| Salt | 1/2 teaspoon |
| Light Soy Sauce | 2 teaspoons |
| Grated Daikon | 150g ... Drain in a colander |
| Katakuriko Slurry | Mix 1 teaspoon potato starch with 2 teaspoons water |
Steps
- In a bowl, combine the grated lotus root, flour, and salt. Mix well and shape into 4 dumplings.
- In a pot, add the dashi stock and seasonings, then bring to a boil.
- Once boiling, add the lotus root dumplings, pork belly, and eringi mushrooms, and simmer.
- When the dumplings float and are cooked through, add the tofu and drained grated daikon. Bring to a gentle boil.
- Finish by thickening the broth with the katakuriko slurry.
- Serve in bowls and garnish with the blanched shungiku.