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【The Perth Express Magazine】Vol.38「Stir Fried Lotus Root」and「Nori Yakko」

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The stir-fried lotus root is a classic Japanese-Chinese stir-fry dish that make an excellent addition to your dinner table.

 


 

Japanese Recipe -75

Stir Fried Lotus Root

The stir-fried lotus root is a classic Japanese-Chinese stir-fry dish that make an excellent addition to your dinner table.


 
 

Ingredients (Serve 2)

  • 300g lotus roots
  • 2 teaspoon Chinese flavour stock
  • 1 clove minced garlic
  • 1 teaspoon grated ginger
  • 2 tablespoon olive oil
  • 1 teaspoon soy sauce
  • Pinch of chopped spring onion

 

Method

  1. Heat oil in a large frying pan. Add garlic and ginger until fragrant.
  2. Add lotus roots and pan fry over medium heat for 1 – 2 minutes.
  3. Add Chinese flavour stock and soy sauce. Continue to fry for 5 – 8 minutes depending on you desired level of crunchiness.

 

Lotus Root

 
Lotus root is used as a vegetable in soup or braised dishes. It can be deep fried, stir fried or braised and its unusual shape makes it appealing to the eye.

 

Chinese Flavour Stock

 
Chinese flavour stock (Chukadashi) is a flavouring containing pork and chicken extracts as well as oyster sauce. Just adding it to stir fries or soup can transform your dishes into authentic Chinese flavours.

 
 

This Premium Sparkling Sake Chiyomusubi SORAH is ideal for “Stir Fried Lotus Root”

Premium Sparkling Sake Chiyomusubi SORAH

This Chiyomusubi SORAH is made with the technique of ‘secondary fermentation’ within the bottle, meaning the bubbles are natural. With its refreshing sourness, gentle sweetness of the rice and clean finish, Chiyomusubi SORAH can be considered as ‘Japanese Champagne’ with its delicate yet lively bubbles.

 


 

Sandra Advice!

This Japanese-Chinese style dish is light and easy to prepare and the crunchiness is amazing.

 


 

Japanese Recipe – 76

Nori Yakko

Simply delicious dish with marinated Nori seaweed topped Tofu (Yakko) as protein rich side dish with a traditional Japanese meal.

 

Ingredients (Serves 2))

  • 300g firm Tofu
  • 1 teaspoon Nori no Tsukudani
  • Pinch of chopped spring onion
  • 2 teaspoon soy sauce

 

Method

  1. Spoon the Nori no Tsukudani on top of the Tofu.
  2. Sprinkle with spring onion and soy sauce.

 
 

Tofu

 
Tofu is one of the most well known and ubiquitous foods in Japanese cuisine. It is made by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying firmness. Low in calories and high in protein and iron, Tofu can be a healthy replacement for meat in many dishes.

 
 

Nori no Tsukudani

 
Nori no Tsukudani is seaweed flavoured with soy sauce. The taste is a little salty so it is best consumed with Tofu or rice.

 

This Junmai Ginjo Kassei Nigori Sake Hinokuchi is ideal for “Nori Yakko”

Junmai Ginjo Kassei Nigori Sake Hinokuchi

This Hinokuchi is spritzy and fizzy, rough filtered and unpasteurised. It’s worth a trip to the store. A great aperitif to start the night with an unmistakable ‘Nama’ taste.

 


 

Sandra Advice!

Enjoy the subtle flavours of the Tofu combined with the bite of the Nori no Tsukudani. A perfect accompaniment to Sake in the colder weather.


 


 

Sponsored by: Sandra Gwee – Sake Specialist
Manager of Lion Oriental Foods Co.

The cold weather is the best time of year to enjoy Sake. There is nothing better on a cold evening to sit down with hot Sake to warm you up.

 

 

Japanese groceries are available at Lion Oriental Foods Co.

Retailing largest range of Japanese food pioneer in WA and huge range of Japanese Sake and Plum Wines available.
Lion Oriental Foods Co.
Tel:08 9228 9898
Add:13 Fitzgerald St. Northbridge WA 6003
HP:www.facebook.com/lionorientalfoods
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