Mitoku Brand has been the Leader of high quality traditional Japanese natural and organic foods for more than 35 years...at Natural Import Company we feel honored to be able to offer you the full line of Mitoku products. They are the very best! Read more about our Exclusive Brand Name...
The root of the lotus plant, with its characteristic "wheel shape" cross section, has long been a popular vegetable in Japan. It is the only plant in the world that actually grows in all three elements: earth (mud), water and air, perhaps this is why it is so medicinal. Its exquisite flowers represent beauty and longevity in all of the Orient. Mitoku Lotus Root Slices (Kiriboshi Renkon) are prepared by simply cutting the freshly harvested root, leaving it to dry in the winter sunshine. Its mild flavor combines well with most other vegetables, and its crunchy texture is appealing in stir fried or simmered dishes.
Uses: It is particularly good in stir-fried or sautéed dishes, where it adds a pleasant crunch. It is also commonly used in dishes seasoned with rice vinegar or "ume su" (umeboshi vinegar).
Use the Tabs below to Select your Favorite Recipe...Bon appétit!
Lotus root is widely used in Japanese and Chinese cooking and is easily integrated into Western cuisine. Though it lacks much of the visual appeal of the fresh version, dried lotus root is convenient and easy to use. Simply soak for 2 hours, then drain. It combines well with most other vegetables. The dried root can be substituted for fresh lotus root in many recipes.
Arame with Lotus Root
Serves 4
1/2 cup Mitoku Sun-Dried Lotus Root pieces
1 1/2 cups (dry measure) Mitoku Ise Wild Arame
2 teaspoons Mitoku Virin Sesame Oil
1 carrot
2 teaspoons Mitoku Mikawa Mirin
2-3 teaspoons Mitoku Johsen Shoyu
minced parsley or green onion for garnish
Soak lotus root for 2 hours. Rinse arame and soak in 3 cups water for 5-10 minutes. Heat oil over medium heat in a frying pan. Drain the lotus root, and sauté it briefly. Drain the arame, add to pan, toss with lotus root, and sauté for 2-3 minutes. Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.
Cut the carrot into 1/8-inch thick julienne strips, layer on top of the arame, cover, and simmer for 5 minutes more. Add the mirin and 2 teaspoons of shoyu, toss, and simmer for 2-3 minutes more. Remove cover. Add a little more shoyu if desired. If there is excess liquid in the pan evaporate it by cooking over medium-high heat for a few minutes, being careful not to scorch the vegetables. Place in a serving bowl and garnish with parsley or scallion.
Lotus Root with Carrot and Burdock
Serves 4
3/4 cup Mitoku Sun-Dried Lotus Root Pieces
2-3 1.76oz package Mitoku Dried Shedded Burdock Root
2 large carrots
2-3 teaspoons Mitoku Virgin or Toasted Sesame Oil
1/8 teaspoon Masu 100% Sea Water Salt
2 tablespoons Mitoku Mikawa Mirin
1 - 1 1/2 tablespoons Mitoku Johsen Shoyu
Soak lotus root for 2 hours. Scrub burdock well, cut into julienne strips about the size of wooden matchsticks, and place in cold water to prevent discoloration. Cut carrots similarly, but a little larger than the burdock.
Heat the oil in a frying pan over medium heat. Drain burdock, and sauté it for 5 minutes, adding a teaspoon or two of water as needed to prevent scorching. Add carrot, then drained lotus root, and sauté briefly after each addition. Add the salt and 1 tablespoon of the mirin, toss, lower heat, cover, and simmer until just tender. (Check occasionally and add a little water if necessary to prevent scorching.) Add shoyu and the other teaspoon of mirin and cook for 1-2 minutes more.
