Sake appetizer recipes

Japanese food｜Seafood｜Winter｜蓮根の明太子和え

Lotus Root Tossed with Spicy Cod Roe

Culinary Art Workshop - 2017.Feb.

Houraisen Risshun Asashibori

Ingredients

Lotus Root 100g
... Slice into 2mm thick rounds.

Blanching

Water 500ml
Vinegar 1 tbsp
Spicy Cod Roe 50g
... Remove the thin skin.
Mayonnaise 1 tbsp
White Pepper To taste

Garnish

Daikon Radish Sprouts To taste

Instructions

  1. Put water, vinegar, and lotus root in a pot, and boil until the lotus root is tender yet retains some crunch. Drain in a strainer.
  2. Mix the spicy cod roe with mayonnaise, then toss with the boiled lotus root and season with white pepper.
  3. Serve on a plate and garnish with daikon radish sprouts.