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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Renkon/Hasu (Lotus Root)

Wednesday, June 2nd, 2010
There’s something beautiful and strangely symmetric about renkon. As a kid, I always has a weird way of eating it so that I preserved the beautiful flower shape as long as possible.

Renkon has a wonderful shari shari consistency. English really needs more onomatopoeias. How can I describe shari shari? It’s describing a crisp consistency you get from biting into something that has a lot of moisture and bite. It’s not crunchy but, instead makes a shari shari sound. Hmmm maybe I failed at explaining that. Anyway, most dishes are prepared in a way that allow you to enjoy it’s texture, but it can also be cooked down and served soft. When I think of renkon, I think of Japanese New Year, since it’s often served with cooked vegetables, pickled or fried as tempura.

Next time you’re grocery shopping consider tying this super shari shari lotus root.

Renkon comes in many different sizes.
Renkon-different sizes

Renkon are linked together like sausages and cut into individual pieces. You can see the stub where it was cut.
Renkon-stub

Peeled.
Renkon-peeled

Sliced.
Renkon-sliced

Because renkon is very fibrous and has a lot of aku, you'll want to put them into water after slicing to prevent them to turning a reddish brown. If you're going to pickle them and want to preserve their color, add a teaspoon of vinegar into the water.
tags: Renkon 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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