Fluffy lotus root hamburger steak
This is one of the Buddhist Cuisine! It’s filled with wisdom that doesn’t waste all the ingredients.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- Lotus root about 500g
- 4 tablespoons of Shiratamako(Rice flour for dumplings)
- 3-4 tablespoons of ground sesame seeds
- Miso 10g
- 3 pieces of perilla/green shiso (not including the serving)
- A little salt
- Appropriate amount of Grated radish(Daikon)
- Appropriate amount of Ponzu
How to make
- Cut 100g of lotus root into cubes.
- Grate the remaining lotus root with the skin.
- Squeeze the water from the grated lotus root. Don’t through this water away.
- Overheats the water of the lotus root. If you heat it, the starch will harden in a few seconds. Use this as binder. (Refer to image below)
- In a blender, add grated lotus root, shiratamako, grated sesame seeds, green shiso, salt, miso, and 4 to 5 tablespoons of starch that you made. * At this time, be careful not to put the lotus root that has been diced. That will improve the texture.
- Mix with diced lotus root and make a shape and grill it.
- Put grated radish on and sprinkle with ponzu sauce.
Point
If you add too much starch, it will become soft and easily lose its shape, so it is best to add it while checking the hardness.
