Ingredients with Measurements:
- 1 lotus root (about 1 pound)
- 2 cups of nukazuke (fermented rice bran)
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 1 teaspoon of red pepper flakes (optional)
- Water
Special Equipment Needed:
- Large bowl
- Fermenting container with lid
- Cheesecloth
- Rubber band
Step-by-Step Instructions:
1. Wash the lotus root and peel it. Cut it into thin slices or small pieces.
2. In a large bowl, mix the nukazuke, salt, sugar, soy sauce, sake, mirin, grated ginger, grated garlic, and red pepper flakes (if using). Add enough water to make a thick paste.
3. Add the lotus root slices to the nukazuke paste and mix well, making sure that each piece is coated with the paste.
4. Transfer the lotus root and nukazuke mixture to a fermenting container. Cover the container with cheesecloth and secure it with a rubber band.
5. Leave the container in a cool, dark place for 2-3 days, stirring the mixture once a day.
6. After 2-3 days, remove the lotus root from the nukazuke paste and rinse it well under running water.
7. Serve the lotus root nukazuke as a side dish or a snack.
Time:
Preparation time: 20 minutes
Fermenting time: 2-3 days
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 70
Fat: 0.5g
Carbohydrates: 16g
Protein: 2g
Sodium: 790mg
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- Instead of lotus root, you can use other vegetables such as carrots, cucumbers, or radishes.
- Instead of nukazuke, you can use miso or salt to ferment the vegetables.
Variations:
- Add other seasonings such as sesame seeds, green onions, or lemon juice.
- Use different types of vegetables to make different types of nukazuke.
Tips and Tricks:
- Make sure to stir the lotus root and nukazuke mixture once a day to prevent mold from forming.
- Adjust the amount of salt and sugar to your taste.
- Store the leftover nukazuke paste in the refrigerator for up to 2 weeks.
Storage Instructions:
Store the lotus root nukazuke in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
Lotus root nukazuke is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the lotus root nukazuke in a small bowl or on a plate as a side dish or a snack.
Garnishes:
Garnish with sesame seeds, green onions, or lemon wedges.
Pairings:
Lotus root nukazuke pairs well with rice, grilled meats, or fish.
Suggested Side Dishes:
Serve with other Japanese side dishes such as pickled vegetables, miso soup, or edamame.
Troubleshooting Advice:
If mold forms on the nukazuke paste, discard the entire batch and start over.
Food Safety Advice:
Make sure to use clean utensils and containers when making nukazuke. Wash your hands thoroughly before handling the ingredients.
Food History:
Nukazuke is a traditional Japanese method of fermenting vegetables using rice bran. It has been used for centuries as a way to preserve vegetables and add flavor to them.
Flavor Profiles:
Lotus root nukazuke has a tangy, slightly salty flavor with a crunchy texture.
Serving Suggestions:
Serve lotus root nukazuke as a side dish or a snack with other Japanese dishes.
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Region: Japanese